lovely. this is how mum (distantly scottish descent) always made her shortbread. that little box of rice flour in the pantry had one define purpose for her
I know! It's annoying but I can't generate a pdf as such. What I can do is send you a one-pager that you could print more easily. Not entirely sure why Substack doesn't provide that feature ( or perhaps it does, and hides it well.) Email me on jill@jilldupleix.com and I will send it through ( anyone else can do the same, of course) Thanks, J.
My Cypriot mum loved shortbread (courtesy of British colonial rule) but didn’t know how to make it, so I Iearned. I baked or bought shortbread for her every Christmas, and I learned to love it too. The same story applies to fruit cake. Mum died 20 years ago but each Christmas, shortbread or Christmas cake form part of my ritual. Thank you for sharing this beautiful recipe.
My grandfather-in-law was a great baker who had mastered a few versions of shortbread. One which I loved especially was where he added ground almonds, though it is hard to beat the original.
Thank you! I forgive them, however, because Substack was originally set up by journalists for jourmalists who were losing their living as media changed shape and there were fewer opportunities to write. So for some, it may be all they have. (For others, though, it is just another income stream - we just need to seek out the good ones!)
So true. I think the concept has sadly morphed from being a place to share ideas and ideals to another form of revenue raising as you say. I don’t have an issue with that for people are on a limited income, but there are many ‘high profile’ people here who offer a ‘subscription $$’ only and I don’t believe many of them would be scratching for Pennies.
Thankyou again - you are a gem and your recipes and thoughts are always fab!
A belated tip that I only discovered after posting - once cooled, store in a sealed container in the fridge rather than a cupboard. It helps them stay crisp, and moderates the sweetness. Cheers, J.
An update: tasted delicious. I gave most away as treats, scoffed any that couldn’t fit in the little cellophane bags. No need to store 😂 Your fork design looked so sweet.
Just good (real) butter, any kind. I used up my Pepe Saya because I was heading off for a week the next day. Mainland from NZ and Kerrygold from Ireland (!) are also good.
I tend to use what I have in the fridge, which is always salted (unless bought by accident!) See reply above - Pepe Saya, Mainland, Kerrygold. I love that good shortbread always has that tang of saltiness that fights against the sugar like two rival Scottish clans. Unsalted butter gives you the ability to season it yourself, just make sure it is fresh. Thanks, J.
Beautiful and thank you for the recipe. That’s a lovely synchronicity and image w/ your nail polish and although different sweets it’s a mouthwatering sensation all the same.
lovely. this is how mum (distantly scottish descent) always made her shortbread. that little box of rice flour in the pantry had one define purpose for her
Greetings.....I am keen to try this recipe.
BUT quick question...is there a "print version" please so I can take a paper copy of the recipe into my kitchen please?
I have printed this up but it came to 8 pages !!!
This is a bit crazy for a recipe, although the story attached is interesting....the formatting doesn't work for a printed up version (say PDF.)
Maybe I am looking in the wrong place for the "print" button!! Happy for your guidance.
Is it me or is this something you might look into with the clever IT style people, please?
I know! It's annoying but I can't generate a pdf as such. What I can do is send you a one-pager that you could print more easily. Not entirely sure why Substack doesn't provide that feature ( or perhaps it does, and hides it well.) Email me on jill@jilldupleix.com and I will send it through ( anyone else can do the same, of course) Thanks, J.
My Cypriot mum loved shortbread (courtesy of British colonial rule) but didn’t know how to make it, so I Iearned. I baked or bought shortbread for her every Christmas, and I learned to love it too. The same story applies to fruit cake. Mum died 20 years ago but each Christmas, shortbread or Christmas cake form part of my ritual. Thank you for sharing this beautiful recipe.
My grandfather-in-law was a great baker who had mastered a few versions of shortbread. One which I loved especially was where he added ground almonds, though it is hard to beat the original.
Yeah, I like adding a hint of special flavors too. My favorite is a touch of lavender flowers.
Thank you for your generosity sharing recipes with us. 🙏💜
I’m saddened by the amount of people on here that demand ‘payment’ for everything ☹️
Thank you! I forgive them, however, because Substack was originally set up by journalists for jourmalists who were losing their living as media changed shape and there were fewer opportunities to write. So for some, it may be all they have. (For others, though, it is just another income stream - we just need to seek out the good ones!)
So true. I think the concept has sadly morphed from being a place to share ideas and ideals to another form of revenue raising as you say. I don’t have an issue with that for people are on a limited income, but there are many ‘high profile’ people here who offer a ‘subscription $$’ only and I don’t believe many of them would be scratching for Pennies.
Thankyou again - you are a gem and your recipes and thoughts are always fab!
Thanks so much for the recipe, Jill. And I love the tip about using a palette knife. Don't know why I've never thought of that before!
Grandma was wise. Perfect recipe.
Thanks Jill, these look delicious, I love your fork design 🩷
In the oven as I type! Smell delicious…
Excellent!
A belated tip that I only discovered after posting - once cooled, store in a sealed container in the fridge rather than a cupboard. It helps them stay crisp, and moderates the sweetness. Cheers, J.
An update: tasted delicious. I gave most away as treats, scoffed any that couldn’t fit in the little cellophane bags. No need to store 😂 Your fork design looked so sweet.
I am curious as to what butter you would recommend for best results.
I too prefer shortbread to macarons.
Just good (real) butter, any kind. I used up my Pepe Saya because I was heading off for a week the next day. Mainland from NZ and Kerrygold from Ireland (!) are also good.
The shortbread look great. It’s cool and grey here today so I think I’ll whip some up right now.
Blonde straw... love it. And it's the perfect description for a perfect shortbread. Hmmm.
Do you use good unsalted butter? Thanks Jill!
I tend to use what I have in the fridge, which is always salted (unless bought by accident!) See reply above - Pepe Saya, Mainland, Kerrygold. I love that good shortbread always has that tang of saltiness that fights against the sugar like two rival Scottish clans. Unsalted butter gives you the ability to season it yourself, just make sure it is fresh. Thanks, J.
Beautiful and thank you for the recipe. That’s a lovely synchronicity and image w/ your nail polish and although different sweets it’s a mouthwatering sensation all the same.
Thanks Jill, I do like Pepe Saya and NZ Mainland staples in fridge.