Avoiding Tough Shortbread Bases

Prue's critique of Briony's traybake included 'tough'—a common shortbread pitfall caused by overworking the dough. Unlike bread where gluten development is desirable, shortbread requires minimal handling to stay tender and crumbly. When using a food processor, pulse only until the dough just begins to clump; stop before it forms a ball. When pressing into the pan, use gentle pressure with the bottom of a measuring cup rather than kneading or pushing repeatedly. The butter must stay cold throughout—warm butter activates gluten and creates toughness. If your kitchen is warm, refrigerate the pressed base for 10 minutes before baking. Pricking with a fork before baking prevents bubbling and ensures even texture. The goal is a base that's firm enough to support layers above but shatters pleasantly when bitten, not one that requires effort to chew through.