Shortbread, and the case for lashings of butter

Shortbread is an unforgiving biscuit. There is almost nothing in it, so whatever you use has nowhere to hide.

The butter

We use pure New Zealand Anchor butter, bought in 70kg batches. No margarine, no blended fats, nothing added to bring the cost down. In a biscuit that is mostly butter, flour and sugar, substituting the fat does not save you money so much as change what you have made.

Made without egg

Like our Anzac biscuits, the shortbread is made without egg. It keeps well for the same reason, and it softens the same gradual way over time rather than going stale sharply.

It is the one to order if you find the Anzac biscuit too oaty, or if you are putting together something for an afternoon coffee rather than a lunchbox.