I tend to write something thoughtful that's been lurking in the back of my mind, but this AM I'm trying to recover from the wine and the pizzas from last night and frankly I've got nothing. Internal medicine is over and I feel like I can take a deep breath this weekend before moving onto neurology, and it. feels. good.
But consequently I don't feel like I have much to say today. It's been one of those months where the answers to big questions had to be left unanswered for now due to busy daily schedules and impending exams. They'll get addressed in the near future, likely today and tomorrow, so maybe I'll have something more substantial of a post next weekend for you guys.
Today I'll talk about this shortbread instead. I will say one thing I was proud of this rotation is the fact that I packed a lunch almost every day instead of spending dollars at the hospital cafeteria. It felt responsible and I found that yes, I did in fact save some money this month. At first I just packed the basics - a sandwich and some carrots like the little kid lunches I would bring in elementary school. But I found myself craving something with a little more sugar to round out the meal - and these shortbread slices did the trick. They're not as sweet as the cakes that have been floating around, but still satisfied my afternoon sweet tooth. I really liked them slightly chilled after sitting for a few hours in my neat little lunchbag, but they taste just as good at room temperature as well.
They're super simple too - I took the brown sugar shortbread from the Food 52 Baking book (Andrew' gift to me for our two year anniversary!), and then just loaded it with a bunch of loose ground thai tea, which you can find in the Asian markets around town. Altogether it was only five ingredients and took about 40 minutes total, and requires nothing fancy. I dig these simple recipes for days when I know I want to be in the kitchen baking but don't have the energy to do something fancy. You feel me?
Thai tea shortbread adapted from the Food 52 Baking book
- 1/2 cup unsalted butter, room temperature
- 1/4 cup light brown sugar
- 1 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 3 tablespoons loose ground thai tea
- Using an electric mixer, beat the butter and brown sugar until fluffy and pale. Add the flour, salt, and thai tea and mix until incorporated.
- Press the dough into an 8-inch cake pan and press it into an even layer with your fingers. Prick the dough with a fork, then score the dough into triangles with a very sharp knife.
- Cover with plastic wrap and refrigerate for 20 minutes.
- Preheat oven to 325 F. Once preheated, bake the cookies for 25-30 minutes. It's a teeny bit difficult to tell if the cookies are done given the color the thai tea makes them, but you just want to press lightly in the center and it should feel somewhat firm. Err on the side of underbaking rather than overbaking!
- Remove from the oven and cut the scored lines. Let it cool in the pan and then separate the pieces once cooled. Save them for sweet simple lunches!