baked desserts

There’s something beautifully simple yet globally beloved about shortbread—crisp, buttery, and melt-in-your-mouth like the sablés I tasted in a tucked-away Parisian bakery. At its core, it’s a lesson in restraint: just butter, sugar, and flour, yet the texture speaks volumes. In Scotland, where this cookie’s heritage runs deep, bakers embrace “short” dough for its crumbly bite, a technique echoed in French pâte sablée. I love introducing a dash of sea salt or citrus zest, a little culinary passport that travels the world without leaving your kitchen. Whether you cut them into classic rounds or rustic wedges, shortbread invites experimentation—dipping edges … Read more