Perfect Shortbread Base Structure

Creating a sturdy shortbread foundation for layered bars requires proper fat-to-flour ratios and correct pressing technique. Use cold butter and pulse in food processor until mixture resembles breadcrumbs - overprocessing creates tough shortbread. Add just enough liquid (egg yolk) to bind without making dough wet. Press firmly and evenly into pan, ensuring no thin spots that could crack under caramel weight. Dock with fork to prevent puffing during blind baking. Bake until just set and lightly golden - overbaking creates crumbly base that won't support layers. Cool completely before adding caramel to prevent melting and layer mixing.