Food52のインスタグラム(food52) - 5月26日 03時52分

When Bien Cuit stopped making their shortbread—their crumbly, buttery shortbread that we'd fight over in our office—@amandahesser got the recipe and gave it a whirl. Not only did she successfully scale it down from its original bakery-sized batch (and write it all down!), but the result was uber-flaky layered dough crisp enough to shatter and yet delicate inside. Long live our shortbread days. For the recipe, tap the link in our bio! ✨ (📸: @rockyluten)

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