|Ready for the oven|
This week’s Baked Sunday Mornings challenge is for Classic Shortbread with Fleur de Sel. John graduated from high school in Aberdeen, Scotland, and I was practically raised by Brits, so we were really looking forward to this recipe. The surprise ingredient is Rice Flour – I’d never used it before and it has such an interesting texture.
|Lovely with a cuppa!|
I mis-read the recipe and mixed the 1 Tablespoon of Fleur de Sel into the dough instead of sprinkling it on top. As you can imagine, that made it a bit too salty! So, rather than scrap the dough and start over, I used it as was and sprinkled Demerara Sugar on top to offset the saltiness.
The texture and flavor of this shortbread is lovely and perfect with a cup of tea. Next time, I’d like to mix in some of the flavors suggested by the Baked Boys – citrus, vanilla, or more intensely flavored sugar.
Wishing all my fellow *Bakesters* a fabulous New Year!