Shortbread are probably one of my favorite cookies ever. In its simplest form, it’s buttery and absolutely delicious. But it also takes well to modifications, both savory and sweet. Herbs work well, and so does infusing the dough with tea (I like earl grey). Cinnamon and other spices, especially nutmeg, pair perfectly.
This version is simple to make, full of butter (yum), and isn’t doctored with the exception of some fleur de sel on top of each cookie. If you don’t like salty sweets, you can leave the salt off. I happen to love the burst of salt on these cookies. It’s also utterly delicious with a bit of lemon curd.
There’s a bit of rice flour in the mix, and I think it’s the secret ingredient – it adds structure and tenderness without additional gluten. It also prevents me from scarfing down the entire batch, thanks to my stupid rice allergy.
I gave some of these to a friend, and got a message from him later in the day requesting a batch for Christmas, because he loved them so much. I brought the batch to his Christmas party, and I swear there may as well have been crack sprinkled on top. People were going nuts over them. I love that this is Matt’s Scottish grandmother’s recipe – and it stands the test of time.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Classic Shortbread with Fleur de Sel (Baked Explorations, p. 185)