I made the shortbread yesterday evening and today decided to see if I could make a kind of Strawberries and Cream Shortcake dessert with maybe a bit of spun sugar on top. It’s only the second time that I’ve attempted spun sugar, my first attempt did not go well. Previously, I followed a recipe which called for a certain temperature to be reached and some liquid glucose to be added. I decided to rebel today and just tried it with sugar:
I wouldn’t say this was a resounding success but I am pleased that I managed to make a small sugar ‘cage’, even if the sugar is a little thick in places. I’ll no doubt get some more practice in this evening when I make them for my family.