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.