HOMECOOKINGCHRONICLES
Holiday Shortbread Recipe
A very British holiday treat
Recipe for shortbread
BY BRIAN MEDFORD
I’m a self-confessed Anglophile, a per-
son who greatly admires all things English.
If its British, chances are I’ll love it. My
favorite TV shows are British, my favorite
cooks are British. When the two are com-
bined, my joy knows no bounds.
I have stated (jokingly) that I’d be the
fi rst American winner of “The Great British
Bake Off ” reality TV show. Realistically, I
know I’d be eliminated during biscuit week.
My brain would automatically instruct
my hands to craft a tall, fl aky and buttery
Southern-style biscuit.
I’d look at the other contestants with
dismay at their short, un fl uff y biscuit out-
comes. My only hope is that I’d keep my
snarky comments to myself and not speak
them aloud on camera. I don’t want my
mother to shake her head in disappointment
at my on-screen behavior.
And then of course I would realize I was
supposed to make a British biscuit, aka a
cookie. Say goodbye, Brian.
My friend, Basil, travels frequently to
the U.K. I’m thankful she brings me excep-
tional treats upon her return. My favor-
ites include a pair beeswax tapered candles
that became the fi nal straw in a relationship
when someone attempted to light them. And
less controversially, a tin of Scottish short-
bread. The assortment of crumbly and but-
tery shortbread shapes encased in the thin
metal tin are enthralling. It’s like opening
your most sought-after Christmas gift every
morning.
During the drizzly and foggy fi nal
months of the year, I frequently make
myself a cup of tea, open the tin and
retrieve a shortbread biscuit or two. It’s a
soothing self-indulgence, one that I intend
to keep on repeat year-round.
This antlered stag adorned tin is now my
offi cial cookie jar. When it’s empty, I will
refi ll it. My hope is that when friends and
family visit, I’ll greet them and then they’ll
hasten to my dining room to check out the
latest installment in my biscuit tin.
Whether it’s shortbread, jaff a cakes, hob-
nobs or even a store-bought digestive, fi ll
your version of a shortbread tin. And when
Brian Medford
Brian Medford’s British biscuit.
it’s time, don’t sneak a biscuit, but select it
enthusiastically and eat with abandon, with
or without tea. Share them with friends and
shine some buttery light during the dark and
wet winter season.
Adapted from Mary Berry
Ingredients:
• 8 ounces all-purpose fl our
• 4 ounces cornstarch
• 8 ounces unsalted butter, at room tem
perature, plus more for the tin
• 4 ounces granulated sugar, plus 2
tablespoons for fi nishing
• 1/2 teaspoon kosher salt
Directions:
Lightly butter a 9”x13” baking tin. In
large bowl, mix the fl our and the corn-
starch. Add the butter, sugar and salt and
rub together with your fi ngers until the mix-
ture begins to bind together. Gently knead
until the mixture forms a smooth dough.
Press the dough into the prepared baking
tin and ensure it is spread evenly. Prick the
dough with a folk in straight lines and chill
in the refrigerator until fi rm.
Preheat the oven to 325 degrees. Bake
the shortbread for 30 to 35 minutes, or until
very pale golden brown. Sprinkle with the
remaining two tablespoons of granulated
sugar and let cool slightly.
Cut the shortbread into about 36 (1” by
3”) fi ngers Lift out of the tin and let cool
completely. Store in an airtight tin.
Brian Medford is the owner of Idlewild
Biscuits and Bakes in Astoria. He teaches
cooking classes at The Pantry in Seattle.
Contact him at blmedford@gmail.com.
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