SU: Okay, Jesse.
JS: And I did write this in the recipe, okay?
SU: Honestly, can I just advise you? I think just for your own perception-
JS: Get it together?
SU: I think you should not continue further. You sound psychotic.
JS: Well, now they know. Okay. And so if you care like I do, do that, and it works really well. And you know what? I’m going to say I think you’re the one who’s suggested this, so let’s reel this in, okay?
SU: Actually, yes.
JS: Shilpa’s literally the one who’s like, “What if you tried this?” I’m like, “Yes, yes.”
SU: Yes, I suggested it, but would I do it? Absolutely not.
JS: So yeah, if you use just a chef’s knife, it’s going to be fine. They will crumble slightly, but a good shortbread crumbles, and that’s ultimately fine, but use the serrated knife.
SU: No, no, you use two knives. Use the sharp knife, and then when you get to the shortbread, use a serrated knife. Okay, an easy one now.
JS: Okay.
SU: We have a question from Mariah, and Mariah writes, “What is the best way to store these bars?”
JS: Okay. I was actually thinking about this more. I just store them at room temperature, but I’ll say, you know how some people like eating their candy bars chilled?
SU: Yeah.
JS: Same thing, it’s up to you. So if you like that firm, toothsome caramel texture, eat them cold, but both is fine. I put them in an airtight container or just lightly wrap them in plastic wrap over the top and it’s fine.
SU: And I think a good thing about this, I remember from when you tested in the test kitchen, even when it was fridge cold, the caramel wasn’t hard.
JS: No.
SU: You wouldn’t be worried that you would snap your tooth on it.
JS: Not at all.
SU: It was still chewy.
JS: Totally.
SU: But a more dense chew when it was cold, as opposed to a slightly more molten effect when it was room temp.
JS: Yeah. A room temp, if you pull it, you’ll get maybe, I don’t know, an inch of pull. When it’s cold, you’ll probably get like four inches of pulling.
SU: Okay. That’s it for this month’s edition of BA Bake Club.
JS: Shilpa, do you want to tell our bakers about the May Bake Club recipe?
SU: Yes. These are coffee cake cones, which honestly, love.
JS: They’re really good.
SU: They were really good. We went through a lot of iterations about scones.
JS: It was a cerebral exercise.
SU: It really was.
JS: What is a scone?
SU: Was it a scone? Was it a muffin?
JS: What is the texture of a scone? What is the form? What is the difference between shortcake and a scone?
