An Easter bake of shortbread biscuit topped with vanilla custard and blueberries.
Text & Photo © CM Cordeiro & , JE Nilsson 2023
My mother used to love Scottish shortbread when she was in her teens and early twenties, and it is still a convenient off-the-shelf item that can be bought in almost any grocery store in Singapore today. Her love for shortbread biscuits meant that I had plenty of them growing up, and I grew to love them for their rich flavor and crumbly texture. I would often eat them on their own, even if there was tea served alongside.
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