Vanilla Hearts
Finally got one day, one day, with no schedule of anything that involves going out or working on the computer. So I baked these Vanilla Hearts, one afternoon, just in time for my afternoon tea break.
This shortbread is from the book of Practical Cookies I bought from my baking teacher. I’ve been wondering of what shortbread really is. I mean, is it bread, is it cookie? If it’s a simple bread, why short? Shortbread? If it’s cookie, why they call it bread? Shortbread?
Man, this drove me crazy.
Instead of hitting the internet to find the definition, I decided to just jump off the cliff: bake and experience them myself. So then I will get a definition of my own. And I got one. Check it out:
A very thick, rich, sweet, crumbly, eggless biscuit that guarantee to fill your afternoon with sweet and happy crumbs.
For logic comparison though, here is a definition from Wikipedia:
Shortbread is a type of biscuit (US: cookie) which is traditionally made from one part sugar, two parts butter and three parts flour, although other ingredients like ground rice or cornflour (US: cornstarch) are sometimes added to alter the texture. It is baked at a low temperature to avoid browning; when cooked it should be white or a light golden brown. Shortbread is generally associated with Scotland although it is also made in Denmark and in other countries.
You’ll find other sophisticated definition on the net. Just hit Google and type shortbread as the keyword. But for me, shortbread is just as simple as “the easiest biscuit that I will bake again and again“.
