Tuesday, 6 September 2011
It's become a tradition now that when Mr W does some sort of major sporting event, I make millionaires shortbread. Or some variation on it, such as this Snowfall shortbread I baked back in January. So, I just had to wait for an appropriate occasion to bake the wonderful sounding Baroque Shortbread from the Eat Me book by Xanthe Milton. This proved to be welcoming Mr W back from his cycling trip to France 4 days before we left to go to get married - he has a nasty habit of getting grumpy when he is too tired/lacking in sugar, so I thought it might be best to ensure that he had a good dose of sugar during those weeks.
Essentially, it is the same as a regular millionaire's shortbread, but with the addition of toasted pecans and cranberries on the top. The recipe called for those silver balls on the top, which I always fear I will break my teeth on, so I substituted these rather pretty gold stars from Lakeland. Yum!