I had planned to save my favorite Maine recipe for last. You know that old save the best for last thing, but this dish is just too good to hold back, and more importantly it goes perfectly with the blueberry sauce. I’m calling it a handmade shortbread, which I again adapted from the cabin’s cookbook Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.
This recipe comes from the author’s grandmother, so I didn’t change-up the ingredients too much. I mean who am I to mess with a grandma’s recipe. In my experience, they know their stuff. Really the biggest change I made was in the preparation. The book uses a mixer to create the shortbread, but given the ingredients’ similarity to a pie crust and my love for making them…I decided to make this one by hand.
Next I greased an 8-inch square pan and pressed out the dough as smoothly as possible. I then scored the dough with a knife creating 2-inch squares and using a fork made two sets of holes in each square.
The shortbread then baked for 50 minutes at 250F. It’s crucial to keep an eye on the dish toward the end of the baking cycle. You don’t want to overcook it, or let it brown. Shortbread should be pale gold in color.
Once out of the oven, I followed the cookbook’s recommendation to re-cut the score lines immediately. It’s supposed to prevent the shortbread from crumbling as it’s likely to do if you cut it after it cools. I found that it still crumbled fairly easily, so I would just recommend cutting it carefully.
I should probably describe this in a bit more eloquent of a way, but words couldn’t do it justice. It’s just a perfect way to end a day. The shortbread got a 4 spoon vote from both dad and I. The kids, however, didn’t share our enthusiasm. They only gave it two spoons. I think they’re bananas. Actually, I was rather grateful, it left more for dad and I to enjoy after the kids were asleep.
Print this recipe: Handmade Shortbread