Charlotte Holmes and Jamie Watson - Parmesan Shortbread

 I wrapped up the Charlotte Holmes series this year.  I read the first and second book last Christmas.  The last two this year.   I've always loved the Sherlock Holmes character and especially love the Benedict Cumberbatch Sherlock!   In this series they are the descendants of the real life Holmes and Watson .  

Charlotte Holmes has a complicated past and a crazy family.  Jamie Watson a little less and of course he falls hard for Charlotte.  The books take a through some adventures and mysteries.   Jamie is charming and sweet.  Charlotte a little more intense and tougher to love.   But overall it works.  

Really enjoyed all 4 of the books.  Probably liked book 1 & 3 the best.   Easy reads and totally fun.  A few times it was pretty unbelievable but here again, wasn't most of Sherlock Holmes unbelievable.   Of course Jamie loves Charlotte the entire time.  Charlotte loves him too but it takes her longer to admit it to herself and to him.  In book 4 they are officially a couple and no longer fighting it.   

I would recommend if you enjoy Sherlock stories and are okay with suspending belief for bit.  Good characters and page turning adventure.   ⭐⭐⭐⭐ across the board.  

Also, just because shortbread feels very English, I'm attaching my Parmesan shortbread recipe.  It is so good!  It will have you acting like Sherlock to find the recipe!! 

1 Cup + 1 Tbs of butter 

2 cups all purpose flour 

1/2 tsp of salt 

2.5 cups of grated Parmesan 

1/2 tsp cayenne 

1 egg for egg wash 

Cut the butter into cubes.  Mix the flour, butter and salt in a large bowl using either your hands or a pastry cutter/dough blender.  Mix until a crumbly consistency.  add the Parmesan and mix again.  Add the Cayenne (I use a little less then a 1/2 tsp.  that cuts the heat a bit)   If the dough is too dry and won't stick together, add 2-4 tsp of water.   Knead the dough on the surface and roll into a square logn about 12 inches long.  I usually do 2 shorter logs.  Wrap in plastic and refrigerate for min of 1 hour.  

remove.  Cut into 3/4 inch pieces.  arrange on nonstick or on parchment paper.   Brush with egg wash and bake at 350 for 15-18 minutes or till golden brown.  Try not to eat them all in one sitting!