Shortbread, that is!
I don’t get sweet teeth often, but when I do, I go straight to my Scots roots. The simplicity of this wonderful stuff infuses the house with amazing smells, and you with amazing taste and texture. This is the bar cookie style that I fell in love with as a kid.
Scots Shortbread (About 16 pieces)
2 ½ cups unbleached, white flour
½ pound unsalted butter
½ cup granulated sugar
Preheat oven to 350º F with a rack dead in the middle.
Set butter out at room temp for about an hour prior to starting.
Combine butter and sugar and cream well together with a whisk. Add flour ½ cup at a time and incorporate with butter-sugar mix thoroughly after each addition, with a spoon. Finish blending by hand, kneading lightly.
When dough is fully blended, press into a 12” x 12” pan to a thickness of about ¾”. Prick the entire surface with a fork, all the way through the dough, at about a ¼” spacing.
Bake for 10 minutes at 350º F, then reduce oven temp to 300 º F and bake another 40 minutes. Remove pan to a cooling rack and let cool for 5 minutes, then slice shortbread into bar sized portions. Allow to completely cool in the pan before removing.
Ideal by itself, it’s unbelievable with fresh berries and a little crema, (Or crème fraiche).
P.S. – That one piece missing in the last pic, that’s just quality control…