I can’t believe the end of August is drawing nearer and nearer. Although this summer has not been the most exciting in the sense that I didn’t travel any marvelous places or do anything extraordinary, it was fantastic. At the Mark O’Connor Alternative Strings Camp up at the Berklee College of Music, I made some awesome friends who have immense amounts of talent in June and then I was at home for a solid 5 weeks of gymnastics. Despite the lack of air conditioning, I got some pretty cool new skills that involved a cartwheel-tuck full off of the high beam and a front layout with a full twist on the floor! The summer came to a close with the Chamber Music Institute for Young Musicians, where I got to play some fantastic chamber music with some of my closest friends. Now, I’m just doing summer work and preparing for the big junior year to begin, and I couldn’t be more excited.
However, the star of the show should be this shortbread from Tartine. This has to be one of the best things that I have ever tested, and surely one of the best things that I have ever made. They are buttery but not so dense and heavy and leave your mouth with the wonderful smooth coat that only shortbread can give you. With only 4 ingredients, there is no excuse for you to not make these, especially considering that you probably have every ingredient sitting in your kitchen. What are you waiting for? Get baking!
Makes one 6×10″ pan, or about 60 2×0.5″ bars
- 9 ounces (1 cup + 2 tbsp) unsalted butter, very soft
- 9 ounces (1 3/4 cup + 2 tbsp) all purpose flour
- 2 2/3 ounces (1/2 cup + 2 tbsp) cornstarch
- 2 1/2 ounce (1/3 cup) granulated sugar
- 1/4 cup superfine/granulated sugar for topping (optional)
- Preheat the oven to 325 degrees and prepare a 6X10 baking dish. Sift together the flour and the cornstarch. In an electric mixer, cream the very soft butter and the granulated sugar until just combined. Add the flour mixture and mix just until a smooth dough forms.
- Pat the dough evenly into the prepared baking dish- it should not be more than 2/3 inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle of the shortbread should remain light. Let cool until warm to the touch before cutting. Sprinkle with the superfine sugar.
I’m drooling just thinking about them.
(Not in love with these pictures, but it’s the best I could get :/)