Malcolm and I were hoping to make a fougasse this weekend, but the GBBO version called for bread flour and the King Arthur Baking version called for dry milk, both difficult to find. So that will have to wait for a future bake. Instead I decided Millionaire's Shortbread would be fun to try.
The shortbread portion was easy enough. We got that in the oven and baked then started on the caramel while that was cooling. The kids and I all took turns stirring, though some of my control/anxiety comes out on things like this and I was constantly itching to take back over the stirring since I really wasn't confident in the kids' ability to actually stir properly and avoid burning. I was so worried about it burning and about following the instructions exactly (which just talked about getting it to thicken and not so much about the color), that I forgot to use my brain and previous knowledge about what color caramel should be. And didn't really make that realization until it was already poured on top of the shortbread and in the fridge. But it at least seemed thick enough!
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