Close

short dough

« Back to Glossary Index

also short soft dough. So called because it will not stretch far before breaking. Related to cake formulations, but contains less water. The objective is to minimise the development of the gluten network during mixing, producing a dough that is not strongly cohesive. This results in a light textured biscuit that breaks easily, e.g. shortbread.

« Back to Glossary Index