Bitter shortbread - what to do with it? Yesterday I did a batch of shortbread but the cookies have a tangy, almost bitter after taste. Initially I thought the culprit was the lactose-free butter I use, now I know it's probably because the sides of the shortbread browned a bit.
I think I know what I need to change next time I make this recipe, but now I'd like to know what I can do to mask the bitterness in this batch of cookies. I'm thinking of making a caramel sauce to dip the shortbread in. Will this work?
Also, out of curiosity, could anyone explain what makes shortbread taste bitter when they brown?
For reference, the recipe I used can be found here: Simply Perfect Crispy Scottish Shortbread
Based on my experience rescuing overdone oatcakes, I suggest crumbling up the shortbread, maybe cutting off any obviously burnt edges, adding some sugar and then using it as the topping for a fruit crumble. You could add another complex taste by adding crumbled nuts to the topping. (Mix them in, else they will burn during the baking.) There will probably be some bitterness remaining, but I'd expect this to mask it and make something palatable for most people.