Shortbread Pastry
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This pastry is the best in the world.
Sweet, crumbly, crisp yet substantial. Mum’s been making the recipe for a few years now, but neither of us can remember where the recipe came from. It’s outstanding. It’s practically shortbread. Buttery. Sweet. Can pastry be better than that, I ask you? There’s no other pastry I know of that I like to eat by itself.
It’s not like other pastry because there is no liquid binding it together, so it has to be squeezed together and firmly rolled out, but the upside? You don’t have to be gentle with it – no freezing of fats or handling with the tip of one icy finger. You treat it a bit roughly and in return, it charms you. You may find yourself thinking about little pies a lot more after trying this.
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