Shortbread Dhaka Style

Inspired by Mishi’s blog, Mom and I decided to mix up some shortbread and document the process.  I wrote down the steps while Mom did the mixing.

1 - Gather all ingredients.

2 – Let the butter melt a little in the kitchen.  This should take just about 3 minutes because the kitchen is still warm from cooking dinner.

3 – Add the sugars and stir.  Then add the flour and stir.  Guess on all measurements using a glass because you’re in a country that uses metric measurements and you don’t have measuring cups anyway.

4 – Smooth it into a buttered dish.  Score it into sections, and poke it with a fork so it comes out looking like Walker’s shortbread.

5 – Refrigerate for about 30 minutes.  Keep in mind that you need to open and close the refrigerator very quickly because the power has been cut off for the fifth time today.

6 – Check that you know how the oven works.  Figure out what 300 degrees Fahrenheit is in degrees Celsius (about 150).  Realize that you don’t know how to light the oven when the power is off.  Even though it is gas, it uses an electric starter.  Ask the neighbors what to do, and call dad to help turn it on using a match.

7 – Bake.

8 – Skype Mishi Angela to ask if it looks done.

9 – Disregard instructions to wait until it has cooled to avoid crumbling and cut a slice for Dad because this was to be his “Congratulations on your first day of teaching!” treat and it’s already time for bed. 

10 – Remember to mix up a glass of Anchor powdered milk, and enjoy.