I'm about to eat another one of these buggers. I am a sucker for shortbread. Any version really. I think it's all the butter. My husband tells me they are even better today (day #3). So, I won't regret eating another one. After all I need to see if that is really the case, scientifically speaking.
I followed this recipe without variation. I even made the vanilla- rhubarb jam as it was described. The jam turned out quite runny, so I turned it back on the heat for a bit longer to reduce it a bit, but then I think I had too little jam. As a result the sweet shortbread far outweighs the tart rhubarb jam, but when I do get a bite that balances the two, the desert is quite perfect. It's just that, this doesn't happen enough in this go-around. Next time, more rhubarb jam.
And I think there will be another time for this recipe. It was simple but the result was decadent enough to bely it's simplicity. I envision this one around the holidays with cranberry preserves...
For the full recipe see our hosts for this week:
Lynette of 1smallkitchen
Cher of The not so exciting adventures of a dabbler…
of the Tuesdays with Dorie/ Baking with Julia baking community
