If a thing is worth doing, it is worth doing well, so the saying goes.
I have been reading my favourite book Sloe Gin and Beeswax again. I'm feeling more inspired. The problem I identified in my ranty post from last week is the sense of a lack of time. There is no pleasure to be had from rushing through a job with your mind on other things; rather the joy of making things for yourself comes from mindfulness.
Mindfulness can come in many guises, I am learning. There is focus on the task at hand, which clears the mind and feeds the soul. There is awareness of the materials you are using also; gathered or homegrown ingredients have their own special energy. Also, and this is what I think I was missing out on, is the anticipation of sharing that energy and satisfaction with others.
I have a fear that what I make is not good enough to share. What if my cordial goes mouldy? What if my biscuits go stale? What if the fabric I used wasn't special enough? These things stop me from freely sharing the things I make, and give me a stick to beat myself with when I feel selfish for not sharing.
So here's a recipe for shortbread. When I've got through this batch and I'm happy that they're not going to go rotten overnight and kill people, maybe I'll make you a batch...
Shortbread
Makes 10-12 fingers
125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour
Cream together the butter and sugar until they turn pale. Stir in the flour to make a very soft dough. Knead as little as possible - just gather the bits together and squish once into a mass. Roll out to 1cm thick and cut into fingers. Prick with a fork and sprinkle with a little extra caster sugar. Place on a baking sheet and put in the fridge for 20 mins.
Once chilled and firm, put the fingers in the oven at 190C for about 15 mins until pale golden (you might want to turn the tray once just to get a more even colour and prevent one edge burning). Cool on a wire rack.
Thank you BBC Food for this one.
