Monday, December 12, 2011

As Simple As Shortbread

I once attended a dinner and saw the most amazing family in action. The way they hosted guests with class and with such grace inspired me. This recipe is from their collection, add it to end of any meal with a nice coffee or herbal tea and your evening will end in peace and serenity.

My favorite in-a-pinch recipe came in handy just this week. That morning we received a phone call from a German friend visiting Paris with some friends. When he announced he would stop by with seven unexpected guests in just a half an hour, I knew I could count on my shortbread to welcome them in out of the rain with open arms. And I still had time to spare to clean up, brew tea and set out the teacups.

2 cups (275 g) flour
1 cup (250 g) butter
1/2 cup (100 g) sugar
1/2 cup (75 g) cornstarch
1 tsp (càc) salt

Melt the butter, and mix in all of the other ingredients. Press into the bottom of a 9/10 inch baking pan. Use a fork to draw stripes on the surface. Bake at 390°F (200°C) until the edges show the slightest golden color and remove from the oven BEFORE it bakes all the way through. It's best when it's soft and crumbly.

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