I love a slice of thick, crumbly shortbread. They are one of the best additions to a cup of tea that I can think of. Humble old shortbread is often forgotten about, only ever bought from the supermarket for snacking. I want a shortbread revival! Home baked shortbread is far superior to most versions you can buy at the supermarket, and it doesn’t have to be boring!
This recipe was my first contribution to a website that wasn’t my own – I know, super exciting, right?! I was stoked when the Geelong Blabbertiser said that they wanted me a contributor! I already wrote an introduction for the post (which can be found here), but I’m going to write a second one. That’s right, a double-barreled introduction. I hope you’re sitting down.
Today was a day of great excitement! My first post on the Geelong Blabbertiser went up (I had first post jitters!) and Norman got a hair cut (before and after photos!) While I was waiting for Norman I also ate at a patisserie that I’d never been to (see the amazing picture here.) You underestimate how exciting all of these things were! Norman’s haircut also lead to the discovery of a hernia which is kind of sucky, but that will hopefully be sorted out in the coming weeks.