There's something so comforting about shortbread. Maybe it's that it almost tastes like you're eating pure butter. Or it could be that it's just one of those simple classics. It's always the simplest things that become classic and that are so comforting.
I also love that it's so British. I imagine I just took a brisk hike through the English countryside with my Corgis and I'm sitting down to a nice warm cuppa Earl Grey to be enjoyed while reading some E.M. Forster.
Oh, sorry.
This recipe is ridiculously simple. The challenging part was pressing the dough into the tart pan (10 inch fluted tart pan with removable bottom, of course) and making sure it's neat and smooth. I wasn't entirely happy with the smoothness of mine. Some parts were a bit thicker. But it seemed nearly impossible to get it perfect. I tried.
I also wasn't so great with measuring out the center so I could cut a circle out and cut the wedges from the circle. It seemed like I needed some kind of architecture tools or something - like something to find the exact center, one of those little things that makes you draw a perfect circle, and something to figure out how wide each slice should be. My calculations were far from exact. Actually, there weren't any calculations, I just completely eyed it. It was close enough, but some wedges were definitely smaller than others.
Due to not really measuring to end up with exact wedges, I ended up with 9 wedges instead of the predicted 8. Score! So they came out a little messier looking than I would've liked, but they taste so great. The shortbread just crumbles and melts in your mouth. I love it.
Yield:
Recipe predicts: 8 wedges.
Actual: 9 wedges!
24 recipes down, 151 to go.
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