As a result of growing up in a British household, I probably average about four cups of tea a day. A big milky sugary cup of tea simultaneously acts as refreshment, stress reliever and all around psychological crutch. In an attempt to keep things interesting, my cooking repertoire basically revolves around the various treats that would best accompany the undeniable source of my mental and spiritual well-being. A definite favorite of mine has always been the shortbread biscuit - traditional British fare that is a bit too dry and crumbly to be enjoyed on its own, but perfect for all dunking purposes.
The recipe is simple and, using dairy free margarine, even vegan-friendly. Use it sparingly though; these sugar bombs cannot be good for your health.
Ingredients:
4 oz butter or margarine at room temperature
2 oz white granulated sugar
6 oz of sifted flour
(You may want to keep some extra sugar handy for dusting)
Before getting started, preheat the oven to 300 F and lightly grease a baking tray.
Then, beat the butter in a medium-sized bowl with a wooden spoon until soft. Add the sugar and sifted flour. After working the wooden spoon, the best way to finish off the batter is to get your hands dirty, working the mix until it becomes a paste. Not too appetizing so far, but don't worry, it's therapeutic.
Pour the mix onto a cutting board and gently roll it out until the batter is about 1/8 of an inch thick. Now is the time to get as creative and immature as you like with cookie shapes - stars, dinosaurs, lobsters, anything. Hell, you could even get a bit inappropriate with it; the world is your oyster.
Place the cookies on a baking tray and pop it on the top oven shelf for half an hour. Let the cookies cool, and then brace yourself for crumbly buttery (or margariney) sugary goodness.
by Nicola Fairhead