Shortbread originated in the twelfth century in Scotland, but didn't reach it's first claim to fame until the reign of Mary Queen of Scots in the 16th century~a popular version called petticoat tails found it's way to France around the same time.
Types Shortbread:
Classic~ Simplicity is the only way to describe the luscious combination of butter, flour, sugar & vanilla ~ Heavenly!
Chocolate ~ Modify a classic recipe by pumping it up with 2 heaping tablespoons of Coco! Yum!
Orange Spice~ If there is any way to improve on Classic Shortbread it definitely would begin with a combination of ground orange peel, ginger, cinnamon! Fantastic!!
Pecan~ In Europe a nut shortbread actually would have been made with hazelnuts~but America can claim the mighty Pecan our nut if choice! Yay!
Rosemary~ I will declare this a KMC Signature Shortbread! My Rosemary Shortbread is a cross between sweet & savory. Let your mouth savor the the bold statement of rosemary complimented with sweet/salty combination that's wonderful when paired with with coffee, tea or even a glass of white wine. This Shortbread works as a dessert eaten by it's self or paired with a nibble of chocolate & fruit & as an appetizer served with a nice cheese, hard salami or just let your imagination flow. Indescribable!
Cracked Pepper ~ This is the 'perfect' savory Shortbread! Let essence of Pepper fill the palette & dance in your mouth. Use this Shortbread to accompany a winter soup or sala, Or switch gears and pair it with cheese & fruit. Perfecto!
Both of my Savory Shortbreads are offered as a Pan (thicker) or Cracker (thinner). The Pan usually yields 8-9 pieces and the Cracker usually yields 15-20 pieces.
No comments:
Post a Comment