Somewhat surprisingly, I never liked the shortbread part during my younger years; I tend to pass by the unassuming crust, in favor of the more glamorous filling. They were like candy wrappers to me, a step to go through if I was to have something spectacular. Clearly, I neglect to understand that the key for maximum flavor is indeed in the marriage of components. With its butter-rich flavor and crumbly texture, the shortbread paved the way for the filling to shine and stand out; luring every biteful down the path of a texturally interesting experience.
Finally, no more crusts left on my track, just empty wrappers and clean hands.
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