I will start off with a bold statement... I make the greatest shortbread in the world. I have been working with a shortbread recipe for about five years now that I have honed and altered and tested different ingredients with and have come up with the right proportions, the right cooking temperature, and the right ingredients. It is superb shortbread. My shortbread used to be availabe at Dish: Urban Market in Ballard, WA (part of incorporated Seattle, actually). They are a small specialty food deli that caters to a standard lunch crowd and a little more upscale grocery crowd. It was there that I perfected the recipe. I have offered to continue making shortbread for them there after I left, but I have not done so. I think that if I had a client base I could use kitchen space, though, and I could wholesale the shortbread. I am looking to make shortbread on a wholesale basis (easier on taxes) for local tea and coffee shops in the Seattle area. If you are a local tea or coffee shop or know of one that is looking for incredible shortbread, then I would be willing to make some in my own kitchen and bring it by for a taste. But again, be warned, that I do not have any commercial production of it at this point and would need kitchen space to do so legally for consumption. I have several different kinds of shortbread that I make... and there would be differing prices depending on which one you are interested in. The first is a standard shortbread. The second is the standard shortbread with a single malt Scotch Whisky glaze (this is the most expensive variety that I make). The third is tea shortbread, my favorite variety being black tea (I have been using Cameronian Tea from the Cameron Highlands of Malaysia... mostly because my name is Cameron). And the fourth variety I make is currant shortbread. The currant shortbread has a very rich taste to it and leaves wonderful tiny pockets of carmelized fructose in your teeth. The name Shortbread na'Theine is a combination of two things, first, of course, is shortbread, and the second is the last half of the Gaelic version of my clan's war cry, "Castle Foulis Ablaze!" I generally ally myself with the Clan Munro (seated in the Inverness area, but my ancestors are from the Glascow region). The logo idea is set up just like a clan. The war cry is shown in the name, the motto is "Ìm, Flùr, Siùcar" which is Gaelic for "Butter, Flour, Sugar," the three ingredients in shortbread, and the crest is a wedge of shortbread ablaze and bearing the Cross of St. Andrew flanked by two wooden spoons. Please contact me if you are interested in Shortbread na'Theine, cameron@baronsamedi.org.
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