Welcome to Friday Feast in the Tavern! Whew! What a busy week here in my part of the world. I'm a bit late in posting this recipe. In truth, I've twisted my back and neck muscles a few days ago, so I totally got behind in everything (Though something wonderful did happen to make up for the pain I'm enduring. Take a peek after the recipe).
I've been a fan of this scrumptious, buttery treat for decades. If I'm not in the mood to make a batch of plain, lemon, or chocolate shortbread, I will reach for a tin of Walkers Shortbread (one of the best in my humble opinion). The recipe below is often requested by my knight. It's absolutely delicious!
Psst, I love shortbread with a wee dram of single malt. The flavors compliment each other.
½ cup butter, softened
1 ½ tablespoons cocoa powder
½ cup powdered sugar
½ teaspoon vanilla
1 cup unsifted flour
Preheat oven to 325 degrees.
Cream the butter until it is light.
Mix in the powdered sugar, cocoa, and vanilla.
Now mix in flour until just combined.
Place dough on board and knead until smooth.
Spray your shortbread pan with non-stick spray (If you don’t have a ceramic shortbread pan, you can use a round cake pan).
Firmly press the dough into your pan.
Prick the entire surface with a fork, and bake the shortbread for 30-35 minutes, or until lightly browned.
Let the shortbread cool in its pan for about 10 minutes.
Loosen the edges with a knife and flip the pan over onto a wooden cutting board.
Cut the shortbread into serving pieces while it is still warm.
I'm thrilled and honored to have finaled in the Oklahoma RWA International Digital Awards for TO WEAVE A HIGHLAND TAPESTRY! A treasured gem for this beautiful story.