I finally watched “Sherlock Holmes” this weekend on HBO — the Guy Ritchie version, not to be confused with PBS’s recent “Sherlock” series. (I loved the PBS series, which cleverly updates the characters to modern times.)
I’m a huge fan of Guy Ritchie’s, ever since I saw “Snatch” at the movie theatre by mistake. I like his cheeky take on things, and I find his camera angles and direction to be really interesting, dare I say genius. Ok, I’m easily impressed. I don’t usually care much about Robert Downey, Jr., or even Jude Law, but I thought the movie was entertaining, and definitely watchable. More importantly, it inspired me to bake.
Something about the cold, somber shots of industrial, 19th century London made me crave a spot of hot tea … with shortbread. So in my usual, rash display of weekend binge cooking (or baking, as it may be), I made homemade shortbread at 10 pm.
I happened to have some Kerrygold Irish butter on hand — oh my. If you’ve never tried it, you’re missing out. It’s got a creaminess and body that are severely lacking in our butter stateside. And good butter just makes shortbread. (You can find Kerrygold butter at Trader Joe’s for much less than at the regular grocery store.)
The verdict: it’s frighteningly easy, and addictively delicious. I’ve already eaten 3/4 of that batch, so I’m trying not to do mental conversions to find the volume of butter I’ve ingested. Hey, you only live once. Until you eat too much butter.
Here’s the recipe — per Ina Garten, you could also dip yours in melted chocolate. (Whoa.)