Shortbread has to be my all-time favourite biscuit. I always remember getting a pack of biscuits and consuming nearly every last crumb in one sitting. Even the big family packs; I just had to try one of each pattern, maybe twice before I was satisfied. And of course, it wasn’t right unless it was accompanied by a cup of steaming hot, frothy milk with a dollop of brown sugar to sweeten it up.
This was the perfect way to warm me up when I came in from the chill of winter, and always made me feel comfy and cosy. Because I ate so much shortbread, I became quite the expert on what makes the perfect biscuit. So many were too crumbly, or too bland, and honestly just not very nice. It should be light, buttery, and have an extra special crunch.