20 Dec '14, 6pm

Baking a "holidazed" version of these - with a splash of Glenmorangie single malt whisky!...

An excellent and informative post, Jenn. I am lucky to be living in France – not only because people are not afraid of butter nor are cows injected with hormones, but because we are well informed as to the source of all cream/milk/butter products. Right down to which region’s butter is best for cooking, baking, puff pastry, etc. It is easy to trace a dairy product’s source. And happily for me that my husband also worked many years in the professional veterinary press – food production and safety falls under the domain of veterinarians – so I am doubly aware. Butter, as with everything else, is a natural product and like everything must be eaten in moderation. And quality, as you say, is crucial. Thanks for this great post. And I love shortbread with coffee: the dry, barely sweet treat is the perfect afternoon snack. Yours looks wonderful! And buckwheat? Reminds me of the d...

Full article: http://www.leftoverqueen.com/2012/01/19/buckwheat-shortbread

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