How to protect shortbread against moisture

Creating an impermeable layer with Mycryo®

Mycryo®  is 100% pure cocoa butter in powder form and presents you with the perfect solution for when you want to keep your shortbread crunchy, but you don’t have a spray gun. Simply take your shortbread or sablé pastries out of the oven (it’s important that they are very warm), sprinkle the Mycryo® on top and let the pastries cool at room temperature. This will cause the cocoa butter to set, creating a leak-proof, moisture-resistant layer. Then store your shortbread or sablé pastries at room temperature (18 to 20°C) in a very dry environment.