Shortbread traditionally has always been a Scottish biscuit, the 'Short' is indicative of shortening or the fat used in making these delicious & calorie rich treats. Personally, I love making these since they do not involve the use of egg ( Don't get me wrong, I'm fascinated by these protein packed globes that pop out from a hen's rear end, but have this odd avoidance/ phobia about working with them.. It had something to do with a mildly traumatic incident involving my 8th birthday cake, a broken window... Someday If I write my biography, I'll tell the tale!) Food52 my favorite community blog, had this contest with coffee as the theme ingredient last week. & the number of fabulous recipes that were sent in was simply amazing! The enthusiasm itself was worth creating a tribute dish for & the 4C shortbread was my contribution! The Inspiration came from 3 individuals and the dishes they had submitted for the contest. Bevi , a food consultant fr...
Global Palate, Indian Perspective!