If you’ve been reading my blog, you know that I’ve been struggling to express my half Scottishness through the making of shortbread.
It’s butter, sugar and flour: how can anyone screw that up? And yet, I have managed to find way after way.
Yesterday I made one perfect batch. So perfect that I got a little overconfident. I thought that I had this shortbread thing figured out. Now I know how to make shortbread, I can look back at my hilarious past mistakes and laugh.
So I set out to make another pan of shortbread today.
So maybe you were wondering what happens when you don’t measure the butter carefully enough and add too much of it to the shortbread dough.
Apparently too much butter keeps everything from sticking together.
I wonder if my Croatian side is having a bit of revenge, after my arrogant claims of Scottishness permeating my being? Croatian me is saying, “Screw this baking shit. Go have a burek.”
Update: I have discovered that mixing Epic Shortbread Fail into cherry yogurt results in something that tastes a lot like cherry pie. Yum.