Classic Scottish Shortbread: Three Ingredients and a Technique Most People Skip
The first time I made shortbread, I was convinced it would be the easiest thing I had ever baked. Three ingredients. No eggs. No leavening. How hard could it be? That was the winter of 2008, and I pulled a crumbly, greasy, completely forgettable batch out of the oven and felt genuinely humbled. Mastering the … Read more