Aside from having to buy more leggings (because leggings are forgiving and don't leave jean zipper imprints on your shortbread filled belly), the shortbread making is going swimmingly! I've tweaked the recipe a little bit and found a trifecta/temperature combo that really works for me and my oven. Oh, and by trifecta, I mean the almighty trilogy of Butter, Sugar, and Flour. I mean, what more do you need in life? Well, maybe chocolate, bbq's, Mexican food of any kind, real estate websites (I could spend HOURS trolling those sites!). I gain momentum easily. The point is I'm really happy with the way the sortbread has been coming out. I made a few batches on Monday in preparation for the photo shoot (which, by the by, was super fun!!!).
Here are some of the Cardamom and White Chocolate ones I made, large ones on the left and the wee baby ones which I dip in white chocolate at the bottom. They are the perfect size for chomping!
These are the large ones when finished. Frosted generously with oozy, gooey, delicious white chocolate and finished off with the cardamom pods. I always think it's a good idea to show people what they're eating.
On it was to the park for some pictures...
|The ruins at Holyrood Palace|
|My wee shortbreads, ready for their close-ups!!|
The perfect ending to a great day!! Holyrood park verging on dusk is magnificent. If you've never been you should go before winter grabs a hold with it's frosty hands! Nothing beats grabbing a bench, pulling out a good book and snacking on a few delicious baked morsels. Highly recommended :)