Sunday, August 14, 2005

Shortbread

This is what I've been indulging in lately. After all, we've got plenty of butter.

First, get a cow, milk her, cream the milk, and make butter. Then take

a scant 1/2 Cup Sugar
1 Cup Butter
2 Cups Flour

cream butter and sugar together. Add flour and mix. Pat into large (13X9) pyrex baking dish evenly. Pinch edges. Prick thoroughly. Put in COLD oven, turn to 250-275, bake for about an hour until very lightly golden brown.

Take out of oven, let cool 5 minutes. Cut into squares with sharp knife. Let finish cooling completely in pan. Will store in airtight container for a long while.

A great way to make butter more portable. Truly, if you haven't had this, you will not believe how good it is. If you are not milking your own cow, you may not want to make it because without enough work, it could increase hip size.

2 comments:

justrose said...

good point, without the labor of the cow, shortbread remains forever on the body and possibly on the soul (oh but it is soooooo good!)

existentialist said...

Hi CG, can I cream milk from the store and make butter?