The kitchen smells like scorched sugar and butter — the good kind of burnt, the kind that means you’re seconds away from something perfect. A pot of caramel bubbles low and slow, thickening into that particular shade of amber that only comes from patience. Beside it, a pan of pale golden shortbread cools on theContinue reading “The Biscuit That Learned to Dress Like Money: The Story of Millionaire’s Shortbread”