CLANCY OVERELL | Editor | Contact
The shortbread is back on the living room table, and depending on that nationality of whoever cooked them, they are disappearing fast.
While the old fashion Aussie shortbreads have the same texture as half-dried cement, the nation’s Mediterranean grandmothers are rolling out biccies that melt in the mouth.
But regardless of who’s recipe it is, the one thing that all shortbreads have in common is how dense they are.
This means it’s unsustainable to gorge oneself on shortbread without filling up by the third piece.
Unlike the cherries and stone fruits that are also on the table, the shortbread is far from a moorish snack, as much as that breaks your grandmother’s heart to learn that you were unable to polish off the entire Tupperware container.
However, with their ailing eyesight, the nation’s Yiayias and Nonnas can never truly know when the shortbreads have been finished. Not with the amount of icing sugar they have coated them in.
As it stands, the last shortbread of the summer has been hiding in full camouflage for nearly a week. Or maybe it hasn’t.
Maybe the container is empty. Nobody knows. And nobody CAN know until someone is hungry enough to check if there’s anything else buried beneath that sweet, snow-white sprinkling.
