Sesame Seed Shortbread Triangles
A crazy, hot day in Lisbon yesterday. I didn’t even know they were rebuilding the river-side, so I jumped out of the train in Alcântara and made my way to Cais do Sodré hoping to get the last of the Tejo before I leave (ah yes, to PARIS). My day wasn’t particularly busy, and I could always take advantage of my trip and drop by the “El Corte Inglés” (my favourite excuse) to check out the supermarket. I know, when you’re expecting a girl to be at Zara looking at the latest trends (I consider seasonal ingredients a trend, if you know what I mean)! Very unfortunately, not even the “El Corte Inglés” had a full turkey, and I really wanted to make roast turkey for Saturday’s dinner. I came back to the Chiado lighter, you might say…
As I’m climbing the steep street that goes from the Armazéns do Chiado to the Praça de Camões a recent pregnant lady comes up to me, and asks if I want to take a picture for a magazine. This is not very uncommon in the middle of the city. A quick shoot in the middle of the street, and we continue our lives in peace. But no, this one I surely didn’t expect! They actually gathered a bunch of people from the crowd and led us straight to their little atelier (or all-purpose studio) in the Rua da Trindade: &SoWhat. This is an alternative beauty salon, which makes the productions for most of Edit Mag‘s fashion magazine (I suppose). The magazine’s anniversary will be in September, and their idea was to make cover photographs of different people found in the centre Lisbon. This might seem like an everyday happening for most, but I have to admit to being absolutely surprised with the production they organized. I even got to take the picture home! How cool is that? 
Sesame Seed Shortbread Triangles
1/2 cup confectioner’s sugar
1/2 lb.-1 cup good quality butter (I used an Italian,)
2 cups all-purpouse flour
1/4 cup sesame seeds
Vanilla essence
lime zest
Method
Preheat the oven to 300ºF (150ºC), and have a round baking tin ready.
Cream the butter with the sugar, until smooth and fluffy. Add the vanilla and the lime zest (this is to taste, so feel free to put any amount).
Mix the flour with the sesame seeds and add to the first mixture. Blend well! Transfer the dough by pieces unto your baking tin and gently press all through the base, making it all even. Prick the dough all over with a fork, and place in the oven for 50 minutes or until lightly golden.
Cut into triangles while it’s still warm, and cool in a rack. Tea-Time!
(thanks for the help Jamie!)
