Yesterday I did a batch of shortbread but the cookies have a tangy, almost bitter after taste. Initially I thought the culprit was the lactose-free butter I use, now I know it's probably because the sides of the shortbread browned a bit.
I think I know what I need to change next time I make this recipe, but now I'd like to know what I can do to mask the bitterness in this batch of cookies. I'm thinking of making a caramel sauce to dip the shortbread in. Will this work?
Also, out of curiosity, could anyone explain what makes shortbread taste bitter when they brown?
For reference, the recipe I used can be found here: Simply Perfect Crispy Scottish Shortbread