Erin Clarkson is the mind and definitely the hands behind the Cloudy Kitchen blog. She resides in New Zealand and not only does she publish daily recipes but she also posts excellent videos of her recipes and baking skills. I watch mesmerized at her hands frosting a cake, decorating a pie, and pulling a piece of bread apart. She was the inspiration for these cookies. She posted the recipe as 30 minutes shortbread cookies, with a Scottish variation. I am still dealing with a temperamental oven, so mine didn’t’t come out as golden as hers. And, lesson learned, my knife wasn’t as sharped as it should have been. So when I cut through them, some didn’t have straight lines. I can tell you, though, that it was not a deterrent for any of us. I saved the best ones to share, and my family absolutely enjoyed the misshaped shortbread. The simple combination of butter, sugar, vanilla and salt, is to die for. In her recipe, Erin calls for corn starch to be aded to flour. Because my GF flour mix already contains two starches similar to corn, I decided to increase the ratio and omit the corn starch.
Erin is a “big advocate of baking by weight,” as you know I am. So this recipe has the original measurements in grams, and I tried to do my best and adapt them to volume.