
Shortbread is so simple and it's essentially a blank canvas, like cheesecake, you can flavor it with a variety of ingredients to put your spin on it: coriander, lemon, fried sage, cinnamon. The possibilities of yummy combos are endless! The cornmeal gives the shortbread a more complex texture, which is a welcome variation in this rich delicate buttery confection. I'm always thanking someone for something marvelous they've done for me and I find these are the perfect way to say it- the packaging is super cute too!
Ingredients:
5 1/2 ounces butter
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon grapefruit zest
7 tablespoons stone-ground cornmeal
1 1/4 cup all-purpose flour
1 teaspoon fleur de sel
Method:
Preheat oven to 325 degrees.
In a mixer (or by a strong hand) cream butter, sugar, vanilla, and zest. Add cornmeal and mix through. Add flour, but don't over mix.
Press the mixture into a 1/4 sheet tray. Level out the dough with your fingers or the back of a spoon or spatula. Pierce the dough in with a fork in horizontal and vertical lines to make small squares. This will make it easier to cut the shortbread after it cools. Bake for about 30 minutes or until golden brown. While still hot, garnish evenly wth fleur de sel. Remove from oven and cut shortbread along the pierce marks into little squares.

































