At Easter, my niece Christine brought two different kinds of shortbread to our family get-together. It was delicious--buttery, flaky, rich. She brought a chocolate chip shortbread and an English toffee version. She has recently been bitten by the shortbread bug and has enjoyed experimenting with recipes and buying different shortbread molds. A friend of hers, Janet, had introduced Christine to the joys of shortbread and told her that the best is always made in a shortbread mold. (Janet has over 20 of her own.)
Since Easter, I have been craving the shortbread that Christine made. I decided, of course, I'd better have a mold of my own, so I used my vast Ebay skills to acquire a Brown Bag mold. It should be here any day now. I'm so excited to try different variations. Christine sent me her recipe (really Janet's recipe) and I've researched others that I want to try--rosemary pinenut and five-spice powder shortbread, just to name a few.
I'll be posting pictures as soon as it's made. Meanwhile, here's a picture of my new mold.
Have a great weekend!
Erin
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