I grew up with Scottish Shortbread. My grandmother taught me how to make it with her own recipe. It was definitely much plainer than this one and probably a lot simpler. No need to freeze and grate dough! Julia’s recipe, found on page 327 of her book Baking with Julia, is very different. It starts out pretty straight forward. If you like buttery cookies, this one is for you! I made the dough Sunday afternoon and froze it overnight.
I had to compromise on the rhubarb jam as it is not quite in season. Most likely in the next week or so, we will start to see it in the grocery stores. I did find a jar of strawberry rhubarb preserves without any sugar that worked just fine. I also made one other substitution. Two cups of sugar on top of a pound of butter was just too hard to take. I usually have some sugar/stevia blend on hand so I used one cup of regular sugar and ½ cup of the blend. I must say it tastes wonderful and no one noticed.
Last night, I took out one of the logs from the freezer. I shaped each on into a log thinking it would be easier to grate. I’m glad I did. Wow, what a chore! I’m not used to grating something this hard or this long. If I make this again, I will have to think about how I can make technology work for me. There has to be a better way! With all the kitchen machines at our disposal, I bet I can make one work for this recipe.
I must say the shortbread came out of the oven looking great. I baked it according to the recipe although many others baked the bottom layer for 15 minutes before adding the jam and top layer. I had no issues although the bottom layer was a little more chewy and soft. I even had one colleague at work comment on the difference thinking it was two entirely different layers!
Considering the amount of butter, I took about 2/3 ‘s of this scrumptious cookie/dessert??? to work. There is no way my husband and I can eat all this. We may both have a coronary with all the saturated fat! I asked for feedback and everyone was really impressed and loved the taste.
“ Awesome” and “Sinful” were too comments I received! I think that about sums it up!
Head on over to our hosts blogs for the recipe.