Shortbread

Dear Lordy Lordy…..
It’s exam time.
Only one left.
Today was calculus………………….
You know it’s not going well when the guy beside you sighs, leans back in his chair and says f*&@! loud enough that half the people in the room can hear it.
Yep it was that kind of test.
On the bright side, it’s over.
Such much for never having to do math again. I might have cursed myself when I made that celebratory statement back in high school.
On the even brighter side, 6 more days until I am on a plane to Italy!
See it can always be worse.
And in the meantime, go bake yourself some cookies.
Then go study for your biology test.
Or not.
shortbread

Shortbread
from Bouchon Bakery Cookbook

270g butter, softened
135g sugar, plus more for dusting
3g salt
9g vanilla paste (I opted for a splash of vanilla extract)
400g flour

Preheat your oven to 325F. Cream together the butter, sugar, salt and vanilla until all of the ingredients are incorporated and the mixture lightens slightly in color. Add the flour and mix to combine. Use your hands to form a giant ball of dough. Now you have two choices. You could chill the dough, wait a bit and roll it out later. Or you could use the classic roll and squish method that I have grown up using when it comes to shortbread. All you have to do is take a portion of the dough and roll it into a sphere, using your hands. Then put it on a cookie sheet and squish it with a fork. C’est finite. Once you are done forming the cookies via the method of your choice, sprinkle them liberally with sugar. Bake at 325 for about 15 minutes (more or less depending on your oven/the size of the cookies). They will lose their sheen (turn opaque) when ready. Cool and these babies are ready to eat.

shortbread
shortbread

One thought on “Shortbread

  • January 13, 2013 at 1:28 pm
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    Yum..
    good luck in your exams:)

    Reply

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