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Showing 1-4 of 4
on August 10, 2010
This is a very rich, crumbly and super delish shortbread recipe!!!!
It comes together quickly and easily and tastes very yummy.
I liked the way the butter was incorporated as it was way easier than rubbing and kneading it in in its solid state. Somehow I ended up with a very liquid dough, though eventhough I did not add all the butter called for. Maybe thats just the different climate here. I had to add in a good deal more flour, but that did the trick.
The baking time seemed a little too long as my shorbread was coloured quite quickly (maybe after 15 min), but I think the full 30 min are really needed for the dough to bake through.
THANK YOU SO MUCH for sharing this special and delish treat with us, starrynews!
Made and reviewed for your being VIP during Veggie Swap #25 August 2010.
on August 18, 2012
on April 21, 2012
I thought the flavor and texture of this shortbread was very good. Mine only crumbled a little bit which I attributed to my not pressing hard enough when I put the dough into the pan. I highly recommend this shortbread! Made for PAC Spring 2012.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 10, 2011
Made this to take on a 4x4 club meeting outing and it was very well received. I baked at 160C fan forced for 40 minutes but think I will take this back to 35 minutes as it was a little browner than I liked around the edges. This is also the first time I have made shortbread using melted butter but the result was a nice crumbly shortbread that melts in the mouth. Thank you Starrynews, made for Everyday A Holiday.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (776 g)
Servings Per Recipe: 1