So today, I made @thebibliosphere 's shortbread recipe (I halved it as per my first time test try recipe policy) mainly because a super typhoon hit the Philippines next door so that meant the weather is rainy and gusty in pulses which meant no instant melted butter like regular days, and boy oh boy, the smells that bloomed from the countertop oven during the bake was so terribly enticing I kept wandering over to get my free smells like I'm at a Famous Amos instead of watching for overbaking. I did in face overbaked it a touch but it added a nice crispy skin in contrast to the delicious inner texture.
I impatiently waited for it to cool enough for me to not completely sear off my taste buds and
Friends.
Folx.
I kept uttering "oh no" with every bite.
I was on discord telling people 'oh no' with every bite.
Because this is the first time I've made Scottish shortbread (I've made pie crusts and short crusts before) as I've tasted the imported Walkers many times before and found them floury, cornstarchy and wanting.
Oh no, fresh baked shortbread is Really Fucking Good. Oh nooooo it's Really Good 🤣🤣🤣🤣🤣🤣🤣🤣🤣
It was honestly so quick to throw together (highly recommend chilling if you're in the tropics like me) and I used the chilling time to pre-heat my oven, cause I'm the slowest at measuring then assembling. But oh man.
I ate 3 fingers in a row.
It's 9 hours later and I'm resisting just decimating the rest of it cause I want to try its next day texture.