This is a short post and there’s no history, story or interesting anecdotes to these shortbread bars. My daughter loves short bread and frequently demands that I bake some for her. My husband and I find shortbread too buttery and rich (the coffee and chocolate chunk shortbread squares mentined below are the exception), but there’s something about them that my daughter finds irresistible.
In fact, you can see how much she likes them when you realize this is my fifth shortbread post on this blog. The others are Ghorayebah (Arabic shortbread cookies), Shortbread Cookies, Scottish Shortbread, and Coffee And Chocolate Chunk Shortbread Squares!
This recipe is from one of my favourite and much thumbed cookie book, Cookies: Step-By-Step Techniques. The original recipe calls for vanilla, which I substituted with cardamom. If you do not have the cardamom, use vanilla extract.
This recipe requires just four ingredients, all of which should be easily available in most kitchens. It is loaded with butter, but then what is shortbread if not buttery?
I have it on authority (I consider my daughter one on shortbread, since she’s eaten so much of it!), that these shortbread bars are “really good”, so do give them a chance.