Shortbread. You either love it or don't - there is no middle ground. My Nan used to make shortbread in little rounds with half an almond on top. This was always a hit with me, and I loved the buttery texture. Some shortbread is too crumbly, some is too hard, a lot is just gluggy. Mum's friend J has The Best shortbread I have had since Nan's. Consistently good, it's the kind of thing that you can't say no to, even when you are full to the brim and couldn't possibly fit another thing in.... except J's shortbread. Yummm.
So for the first time, I am determined to make my own. Yes, me of the instant gratification is Planning Ahead!
However, it is not so easy. Which recipe do I use? J is away and uncontactable, so her prized recipe eludes me. Rice Flour - you need that don't you? Recipe on the box - would this be a good start? Then I remember the 4 ingredients book, and also that Margaret Fulton was from Scottish heritage, so hers will be a winner won't it? How can recipes vary so much for a little biscuit? All sources however tell me that the oven is important. My old, unreliable, stand-alone burns things on the bottom when it intermittently fires out heat, do I need to outsource the actual baking?!? I am still not giving up, despite the supermarket shelves groaning under the weight of commercial shortbreads. I am determined. A woman on a mission. So where do you go when Google is unsatisfactory? The Blogworld!
So I ask YOU - do you have a recipe that produces light, crisp, buttery goodness that I could try please? In the vein of Julie and Julia I am tempted to blindly turn to Margaret Fulton, forsaking all others, but am open to suggestions.
In the meantime, I will make the mince pie pastry and await any suggestions!
With thanks - J
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5 comments:
Oooh, I shall watch your blog wth interest ... I too, seek a good recipe. I was thinking of hybridising a few recipes I have seen. I am going to try combining rice, plain and cornflour. And I reckon icing sugar is the go. Perhaps we can have a bake-off!
Hi Jess, The recipe I have is from Greg's great-grandmother who came out to Australia from Scotland. She passed it to her daughter-in-law (Greg's Nan), who has taught me how to make it (another in-law!). It is very 'short' which means it is very crumbly, and may not be buttery enough for you. Happy to share if you would like. Also, my oven burns on the bottom too, I find that using an oven thermometer inside allows me to set the temperature more accurately (in runs cold), and using silicon mats and bakeware protects the bottoms of baked goods.
Cheers, Ruth
Must have butter, rice flour and sugar - and my hint is to keep everything as cold as possible - the stuff I made in when we lived in Qld was gluggy because the butter kept melting.
I either use the recipe off the rice flour box or a Women's weekly one
Yes - the search for the right shortbread recipe is TOUGH!
Here's the one I liked best last year: http://kraftykuka.blogspot.com/2008/12/bake-it-shortbread.html
Good luck!
How did the shortbread go? I love shortbread. It's a big favourite with me too but I've never attempted to make it.
Hey, I'm going to be in Canberra from 28th Dec - Jan 2nd. We decided to take a spontaneous holiday. Let me know if you're going to be around and want to catch up for a coffee.
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