he center.
For the shortbread, sift the flour, salt and
Heat oven to 350 degrees.
Cream butter and sugar, gradually add flour, cream together well.
spread and pat down in bottom of pan with hand.
bake for 20 minutes (18 minutes for a glass pan).
Add all topping ingredients into bowl and mix together for at least 1 minute until well blended.
Pour over topping over shortbread and back for an additional 20-25 minutes.
Sprinkle with powdered sugar and serve.
s smooth.
Spray a shortbread pan (8 piece pan)
You will need:
A square baking tin, 20cm (8\"), greased and base-lined with baking parchment or paper.
To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which ...
and chill.
Allow Butter Shortbread Cookie Dough to soften to
or further use in another recipe).
Bring to a simmer
ool on pan.
Recipe Tip
Shortbread can be topped with
br>You can quadruple this recipe and make as many as
Put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
Put the raspberry mush into a plastic container and continue with the next batch of raspberries.
Freeze the container for 30 minutes.
Scoop out the sorbet and serve!
Great with sugar cookies or shortbread and garnished with fresh mint.
Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
If you're making the shortbread from scratch then start here:.<
Cream butter and sugar. Add eggs singly and beat until light and fluffy. Add flour and lemon rind. Put 1/2 dough in well-greased 9\" x 13\" pan and cover with pie filling. Drop remaining dough over top. Bake at 325* for 45 minutes or until golden brown. Cool, top with icing. Icing: 2 cups powdered sugar, 2 Tblsp. water, 1 1/2 teaspoons lemon juice. Combine all in a bowl until well mixed and smooth (mixture will be thick). With a fork or small spatula, drizzle on top of cooled shortbread.
Note:
Can double recipe for approximately 8 dozen, depending on size.
ool while you make the shortbread.
Shortbreads: In a separate
o serve.
For the shortbread, cream butter and sugar until
o brown around the edges. (Shortbread should be pale in color
ixture should be creamy and easy to spread.
Line a
o fit the contours.
SHORTBREAD:
In a food processor
aking sheets.
FOR THE SHORTBREAD ~ In a medium bowl whisk
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.