Shortbread

Yesterday, on the spur of the moment, I invited a neighbor to come over for tea and knitting. I wanted to serve something to nibble on with the Cream Earl Grey but had very little time and no eggs in the house, so settled on ginger shortbread. I mixed it up in five minutes, popped it in the oven, went for my half-hour walk, and came home to find it perfectly done.

Shortbread is so easy to make, looks rustically elegant, and tastes both complex and homemade. It is also pantry-handy, so good to keep in mind when you need a quick treat.

*Ginger Shortbread*

Stir with a fork:

1 c. flour
1/2 c. brown sugar
1 T. ground ginger
1/2 t. baking soda

Cut in like you would for biscuits:

1 stick butter

Press into an 8-inch round cake pan, then prick evenly with your fork. Bake at 325 for about 35 minutes. The sides will puff up slightly, and it will become firm to the touch. While still warm, slice into twelve wedges, let cool slightly, then lift them out and let cool on a plate. You will love the way they look and taste.