Saturday, September 18, 2010
I stored the shortbread overnight in a tin. When I lifted the lid of the tin the next day, the rich, buttery aroma drifted up and into my senses much like being enrobed in an old, threadbare, Grandmother - quilt.
The original recipe is from Michael Ruhlman and can be found here. One of the comments to the original post stated that this shortbread is a delightful compliment to a glass of high-quality, single malt Scotch. I didn't have Scotch; I tasted my shortbread with a steaming cup of Tazo black tea. Delicious!
Be sure you include the rice flour in the batter. It does make a difference!
sunlight and shadows:
I dusted the top of this shortbread with vanilla sugar immediately after removing from the oven.