Shortbread are probably one of my favorite cookies ever. In its simplest form, it’s buttery and absolutely delicious. But it also takes well to modifications, both savory and sweet. Herbs work well, and so does infusing the dough with tea (I like earl grey). Cinnamon and other spices, especially nutmeg, pair perfectly.
This version is simple to make, full of butter (yum), and isn’t doctored with the exception of some fleur de sel on top of each cookie. If you don’t like salty sweets, you can leave the salt off. I happen to love the burst of salt on these cookies. It’s also utterly delicious with a bit of lemon curd.
There’s a bit of rice flour in the mix, and I think it’s the secret ingredient – it adds structure and tenderness without additional gluten. It also prevents me from scarfing down the entire batch, thanks to my stupid rice allergy.
I gave some of these to a friend, and got a message from him later in the day requesting a batch for Christmas, because he loved them so much. I brought the batch to his Christmas party, and I swear there may as well have been crack sprinkled on top. People were going nuts over them. I love that this is Matt’s Scottish grandmother’s recipe – and it stands the test of time.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Classic Shortbread with Fleur de Sel (Baked Explorations, p. 185)
I am not a fan of shortbread, but I did enjoy this recipe and the end product. And if I do make them again, I would add different flavourings. I like the idea of tea.
Glad your shortbread was a huge hit! I am giving some away to friends today and hope they enjoy it too.
So that’s what the rice flour is for – wasn’t sure, but this is now my new shortbread recipe. Glad your friends liked it and that you can even eat them (with your allergy)! Looks perfect!
We loved this recipe, too – next time, I’ll make it with less salt – LOL!
Thanks for the explanation on the rice flour – I was wondering.
Wishing you a fabulous 2013 & looking forward to hearing about your adventures in culinary school!
Mine were gone within 24 hours! Love your pic!
Beautifully done. Isn’t it fun to take a special cookie to a party and it is a hit? And, I too, love passed down recipes…something extra special about them. Happy New Year!
I wish I had eaten these rather than oatmeal this morning,
Your shortbread looks so pretty. What a great story and I hope that I have the same results when I make another batch for New Year’s Eve. I agree that this recipe is definitely a keeper. I am intrigued with infusing them with earl grey tea and will have to try that. I just want to thank you for keeping the group going, Sheri. I know it takes time and it is much appreciated. I hope you have a very happy new year!
Sheri….these are beautiful! I also enjoyed this recipe, but then again, shortbread is my favorite cookie of all time! Great suggestions about making them savory, that’s one idea I have not tried yet in shortbread! Thanks for all you do for this group and I hope you have a wonderful New Year! : )
Beautiful Sheri! I had never made a shortbread recipe with rice flour before – so smart!
Very nice! Now I know why we used the rice flour!
I didn’t have rice flour and I read that cake flour was a good substitution–should you ever want to make and eat a whole batch without aggravating your rice allergy! I like that you rolled yours thicker. I wish I had done that!
Glad yours came out so well, these were a big hit at my house too! How do you go about flavoring your dough with tea?
For these, I’ll probably use a couple tablespoons of loose leaf tea and give it a whirl in the food processor along with the flour. Or it can be processed by itself – just so it’s the size of coarsely ground pepper, probably not into a powder. That can be added to the butter or the flour.
Thanks!