I was on a Scottish jag last week- listening to Scottish folk songs, reading a great travel writing book about Scotland, rereading a romance that takes place in the Scottish Highlands, and finally, making Scottish shortbread.
So, to the shortbread. [Unless you’re interested in the links above? Let me know :-)]
The recipe I used was for Sharp Cheddar Scottish Shortbread from Jana at Cherry Tea Cakes, a fellow DC food blogger who has some very entertaining stories and a lot of energy to devote to cooking up fabulous creations. I ended up at this recipe (you do know that I search and search, looking for the exact right fit for my mood, right?) because I had the task of making something for book club that 1) was savory, since others claimed they would bring sweets, and 2) was Scottish or Indian, since those were the two ethnic backgrounds tapped into for the book we had read, Arthur & George, by Julian Barnes. (It was a very interesting book, and I can’t spoil the ending, but I learned a lot about British history reading it.) By the way, I ended up not needing to find a savory recipe, as 3 people cancelled on the day of due to RAIN. It’s rain, people. Unless you are this creature, you should not let it deter you.
Anyway, the biscuits, while being quite fragile, were very tasty. I mean, how can you go wrong with cheese and butter, right? They were really crumbly before baking, which is why I had to abandon any hope of rolling out and go for slice-a-log approach, and they were very crumbly after baking, since I had to slide them warm into plastic bags and slog through the rain to
Grandmother‘s Elyse’s house in Columbia Heights. But they were still delicious!
Feel free to assail me with recommendations on how to improve that crumbly-ness.
Lesher Scottish Shortbread (adapted from Sharp Cheddar Scottish Shortbread by Cherry Tea Cakes)