ニューヨーク・タイムズのインスタグラム(nytimes) - 6月17日 10時51分

Shortbread is not only one of the easiest desserts you can make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick of butter to 1 cup of flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon or so can make the cookies soft rather than crisp. Once your #shortbread is baked and stored airtight, it will maintain its crunch for weeks — if it doesn’t get devoured first. Visit the link in our profile to get @nytfood’s master recipe, photographed here by @andrewscrivani, and 9 variations to play around with.

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