Yesterday was kind of, well, let’s just say “underwhelming” and let it go at that. I did get an invitation for us to wander through a local garden, and it seemed miraculous on a sunny morning…our first time out in a month so excitement was high…
we risked a drive-through coffee…
and while out wandering in the car, we saw a friend who gave us two fresh eggs from her chickens (thanks MLZ).
I thought maybe we should eat the eggs for lunch and they were yummy…
bright yellow yolks…
and I HAVE found the yummiest shortbread recipe, after many test runs…
This comes from Melissa Clark at the New York Times and it by far the easiest…a “one-bowl version” she calls it.
2 cups flour
1/4 cup rice flour or cornstarch or just more all-purpose flour if you don’t have these…I used cornstarch
1/4 cup sugar
1/2 tsp salt
1 cup melted unsalted butter (if all you have is salted butter, reduced the salt to a pinch)
additional sugar for the top (I used turbinado because I have it on hand)
Combine all dry ingredients with a whisk. Melt butter in microwave (or stove-top but that get a pan dirty)
Stir butter into dry ingredients
Using an 8 or 9 inch square pan lined with paper (no need to grease pan due to BUTTER!) press dough into pan. (I like to use a fork around the edges and then use the tines to mark the pieces as it makes cutting easier later.) Bake at 350 for 40 minutes.
As soon as it comes out of the oven shower the top with more sugar. Use a butter knife to cut into bars while still hot to avoid crumbling (this is a great hint…no cutting mess). These are just sooo tender and yummy. Next time I’ll add ginger and chopped caramelized ginger..but you could add lemon zest or vanilla or cardamom…whatever you like or have on hand…
Keep in touch
