Docking dough before baking
Dough that is high in fat (such as shortbread) needs to be pricked before baking. These holes create vents for steam created while baking and prevent the cookie from billowing. Use a fork or toothpick to dock the dough.
Dough that is high in fat (such as shortbread) needs to be pricked before baking. These holes create vents for steam created while baking and prevent the cookie from billowing. Use a fork or toothpick to dock the dough.
When you dock the dough, do you pierce all the way through?
Thank you!