I have to produce some baked goods for an event tomorrow. Last night I made some lavender shortbread pastry and some rose shortbread pastry, wrapped them up in clingfilm and stuck them in the fridge. The recipe said to chill before rolling out anyway so I figured it'd be alright in there until this evening, and might give a chance for the rose and lavender perfume to permeate the pastry a bit more.
Only thing is, this morning it is SOLID. Will it roll out or will I need to buy more ingredients on the way home and start again?
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Argh! Put my shortbread pastry in the fridge last night to cook the next day and it's solid!
9 replies
MackerelOfFact · 01/08/2011 09:55
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