The Simplest Shortbread Recipe

While on our way to Toronto in November, Pranav and I each received a piece of Walker's chocolate coated shortbread as part of our on-flight meal. I've never really been a sucker for shortbread, but I had to admit, this was delicious. We were both anxious to taste it again on the flight home, but it never came. So, we decided to pick up a box at Heathrow.  

After having eaten half the contents of the box, I began wondering why I'd never been a fan before, and more importantly, why it had never occurred to me to try baking my own shortbread. My cousin's son is an accomplished baker and it wasn't until I heard of his recent shortbread-baking-success that I was determined to try my hand.

I did some internet research and came up with the following rules for making good shortbread.

1. Never underestimate the simplicity of making shortbread. Although it isn't difficult, it can be remarkably easy to botch.
2. Don't get too creative. While it may be fine to top your shortbread with coloured sugar granules, or even mix a few chocolate chips into the dough, you shouldn't get too ambitious. 
3. There is no substitute for butter. Leave shortening and margarine out of the equation; they have no place in a shortbread recipe. If you're not willing to ingest a bit of butter, then this cookie is not for you.

The above being noted, here is a simple and successful recipe for the most confident (and even those most novice) of bakers.

Shortbread

• 3 parts flour
• 2 parts butter (melted)
• 1 part sugar

That's really all you need. Mix everything up and don't forget to grease your cookie sheet. Roll the dough out to 1 cm thickness, and cut the dough into whatever shapes fit the occasion. Place the cookies an inch apart from each other and bake them for 20 minutes at 300 degrees F. Don't burn your tongue.

The 411 on Momos and Thukpa

After Diwali on our way back from Ambala, we stopped in Delhi to spend a few days with friends. One of my favourite places, Delhi is India's second largest city and home to more than the entire population of Canada. Pranav and I, along with Anshul, Swati and Tanveer decided to spend an afternoon at Delhi's famous food plaza and craft bazaar Dilli Haat. The bazaar houses craft stalls from all over India, and in 2003, the market became fully wheelchair accessible - a rarity in India. The goods range from sandalwood carvings to camel-skin footwear; from sophisticated drapery and fabrics, to beads, gems, and brassware. The food plaza offers numerous kiosks representing each state of India, and granting a variety of tastes. It was here that Pranav and I enjoyed our usual Dilli Haat speciality: vegetarian momos.

Momos are simple Tibetan-style dumplings made from a white flour-and-water dough. They are filled with vegetables, meat, or a combination of both. The dumplings are cooked by steaming them over a clear broth which is served alongside them with chili sauce. Momos can also be pan or deep fried. According to Wikipedia, momos are commonly served in Tibet, Nepal, Bhutan, Sikkim, Assam, Manipur, Nagaland, Mehgalaya, Himachal Pradesh, and even West Bengal. 

Standing at Momo Mia, the Tibetan food stand, Pranav and I decided to try something new as well. Looking at the menu board, our eyes fell onto the soup category: Thukpa. I had no clue what it was, but it came in a vegetarian option so we ordered one. What came was a flavourful broth with rice noodles and a variety of vegetables floating in the giant bowl. The broth was mild, but hearty, and my tongue was able to discern ginger, garlic, and lemongrass. The amount seemed more than we could handle, but somehow we slurped away and the bottom of the bowl came sooner than we expected. 

Next week, we're both heading to Toronto, my hometown, for a visit. I can't wait to eat my Mum's cooking.