Shortbread

The way I enjoy this shortbread is by first inhaling its buttery aroma. This recipe embraces butter to the fullest and  unlike most baked goods, it doesn't have any flavor enhancers, so the quality of butter speaks for itself.

I've eaten many Walkers shortbreads in my life, they're irresistible, and this recipe is in the same vein. It comes from America's Test Kitchen; I think they did a wonderful job trying to recreate it, and I really couldn't alter their recipe in any way. Well, only one way, which is that I halved the recipe. I just think it's dangerous to keep that many cookies around...

While the ingredients remain original, my method is less fussy. I just overturn the cookie dough onto the cookie sheet, form it with my hands into a rectangle, and cut out long slabs and keep them 2 inches apart on the cookie sheet. This yields a tender cookie that melts in your mouth, for absolute butter pleasure. So enjoy!

Shortbread
Adapted from America's Test Kitchen
Yields 12-14

3/4 cup all purpose flour
1/4 cup rolled oats
1 1/2 tbs corn starch
1/3 cup powdered sugar
A pinch of salt
7 tbs (100g) high-quality salted butter, cut into 1 inch cubes

1. PREHEAT oven to 350F or 180C. In a spice grinder or food processor, grind the oats until it turns into a fine flour. Add to your Kitchenaid or large bowl along with all purpose flour, corn starch, salt and sugar. Stir with paddle attachment or rub in the butter with your hands until all the butter disperses into the flour to create a rubble.

2. Transfer the mealy dough onto a parchment-lined cookie sheet. Using both hands, form the meal into a rectangle that is 1/2 inch thick. Cut out about 4 inch x 2 inch long strips and arrange on the cookie sheet, leaving 2 inch gap between each cookie. Poke 6 - 8 holes with a skewer on each cookie, this helps it cook evenly. Bake for 7 - 10 minutes, until golden on the bottom. Cool on the cookie sheet and then store in an air-tight container.