Timeout for Tea

On those rare occasions I can keep Captain Chaos at bay, I looooove to sit down with a hot cup of tea. The opportunites don't come often, sadly. Children seem to have this inate ability to sense as soon as you've sat down with a hot cup of coffee or tea... and that is precisely when they will try to flush their teddy bear down the toilet, or suddenly exceed the maximum capacity of their diaper.

Sometimes I have to manufacture my opportunity. I fully admit that there are times that I take advantage of the fact that one of shows that my kids adore is about to come on (Kipper the Dog and Pingu are big favorites in our house), and that's when I start heating up the tea kettle. If I can get the tea brewed and ready in time to settle the little ones down to watch a show, then I have a glorious 10-15 minute break that I can sit down with a cup of tea.

I'm not a big adventurer in the whole world of tea. I'm pretty much an English Breakfast girl ( found it, liked it, stickin' with it). I know there are just buckets full of choices out there, but I'm happy to stay close to my favorite. But I do love a little something sweet to go along with it. And when I have the time, this is my most favorite tea-time treat to make and enjoy: Scottish Shortbread.

I don't know if it's actually Scottish, or if it even vaguely resembles traditional shortbread. But that's the name I was given when I asked for the recipe, and it's absolutely delicious... so I'm not changing a thing. If I'm wrong, than you can make it and call it anything you'd like... but I bet you'll love it anyway.

Scottish Shortbread

2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 cup softened butter
1 teaspoon vanilla extract
2 tablespoons coarse decorating sugar

Preheat oven to 350 degrees F.

Lightly grease (with butter) a round 9-inch cakepan, or shortbread pan.

In a large bowl, stir the softened 1 cup butter and vanilla until just blended and smooth. In a separate, medium bowl, whisk together the flour, baking powder, salt and confectioners' sugar. Add to butter mixture about a quarter at a time, and mix until a stiff dough forms. Spread dough evenly in greased pan, and prick in several places with a fork. Sprinkle the coarse decorating sugar evenly over dough. (You may use 2 tablespoons granulated sugar instead if you do not have the coarse sugar.)

Bake for 30 minutes, or until golden brown. Cut into 8 wedges while warm.