I learned a different technique for making shortbreads really light and with a perfect texture. When you get to the stage where you have divided the dough in half, form them into balls, wrap with plastic film, and put them in the freezer for an hour or longer. Now take out the hard ball of dough and using a big box grater, grate the dough into your shortbread pan using the largest grating available. Then very, very lightly press the dough into place. And bake. I have not tried it on this particular recipe but it sure works for other shortbreads. The texture comes out light and perfect.

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