2 Million Dollar Bills

Shortbread is a traditional Scottish biscuit (cookie for the Americans), which is traditionally eaten at Xmas and New Year, but nowadays it is commonly eaten all year round, and rightly so it is delicious. I cannot go  on my travels to begin my new life in the Caribbean, without the knowledge of knowing how to make shortbread, I’m sure all my Bajan family members are going to love these biscuits.

The ingredients, should all be warm and dry.

1 lb. (450 g.butter)
8 0z. (225 g.) castor sugar
Pinch of salt
1 lb. (450 g.) sifted flour
8 0z. (225 g.) rice flour

Directions:

1. Cream the butter and sugar together very well.
2. Mix the flours and salt, sift, them, then incorporate them gradually, but thoroughly until the dough is like a shortcrust pastry texture. Do not kneed or roll out as this only toughens it.
3. Press with the hand into two round cakes and if you don’t have a wooden shortbread mould, then put on to a ungreased baking sheet covered with baking paper. The usual thickness is about ¾ inch (1.9 cm) for an 8-inch (20.3 cm) shortbread.
4. Pinch the edges regularly with the finger and thumb and prick all over, lightly with a fork. Cook in a pre-heated oven at 375 f. (190 c.) or gas mark 5 for about 1 hour, and after 20 minutes reduce the heat to 350 F. (180 C.) or gas mark 4 to let is crisp up and get a pale fawn colour.
5. Leave it to cool before putting it on to a rack.

Shortbread as you can see is very easy to make, and they quite simply taste absolutely delicious. To truly enjoy my shortbread I always have it with a cup of good quality earl grey tea, at Seans blog you can read all about the Top 7 Top Varieties of Earl Grey Tea

Sometimes in life the simple things are so good.

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