A couple of high school friends who are now living in London visited us two weeks ago, and they brought me a tin of Marks & Spencer Scottish Shortbread. Shortbread is one of my favorite things in the world, so even though I haven't tried Marks and Spencer's, I was definitely delighted. The tin itself is very nice. It's depicting an old red English telephone box with a variety of characters each waiting their turn to use the phone. Such a collector's item! When I tried what's inside, I was even more delighted. I just loved how delicious these all-butter Scottish shortbread by M&S were! They have the usual melt-in-your-mouth goodness but have a different texture compared to the ones that I usually make and the shortbread brands that I usually buy here like Walker, Archer Farms and Voortman. I checked the ingredients and found out that aside from wheat flour, it also has rice and corn flour. So what did I do? Of course I tried making them! I added rice flour and corn meal (since I don't have corn flour) to my favorite recipe...and my goodness, those two ingredients added the most heavenly texture to the shortbread which I've always thought was the best! Now, I know there's a better shortbread recipe...thanks to my good friends, Ces & Elaine! I'll surely be thinking of them and their visit to Texas everytime I bake Scottish Shortbread (^.^)
