{has_more=true, offset=10, total=20, results=[{comment_text=Delicious, but I added some lemon juice too., approved=true, user_name=Valerie, hs_createdate=1734130197594, rating_new__1_5_=4, id=21056156551}, {comment_text=Great recipe. Really does melt in your mouth., approved=true, user_name=Marrianne, hs_createdate=1729406959396, rating_new__1_5_=5, id=17171615391}, {comment_text=Easy to make and everyone loves., approved=true, user_name=Jackie Dann, hs_createdate=1726772751157, rating_new__1_5_=5, id=15717230939}, {comment_text=Iv made these 4 times . First time didn't have enough cornflour so used custard powder..wow game changer. Now iv done the same every other time..about 1.4c custard powder instead of all cornflour. We love them. Just measure the butter correct and you'll get to roll them out and shape them., approved=true, user_name=Muff1n, hs_createdate=1714615716259, rating_new__1_5_=5, id=13060095393}, {comment_text=Absolutely delicious. Although, I found for the biscuits to be well baked and crispy when cold, they needed more baking time that the recipe stated. I cooked for another 10 minutes. A few of them got a slight colour to them, but I didn't mind as they were not doughy in the middle and were crispy., approved=true, user_name=Tracey Dickinson, hs_createdate=1702249884690, rating_new__1_5_=4, id=11175680048}, {comment_text=Absolutely lovely. I took it to work and everyone loved it and wanted to know where I got it from.Going to swap the lemon for Lavender and see how that goes., approved=true, user_name=Janice, hs_createdate=1702249878668, rating_new__1_5_=5, id=11175617118}, {comment_text=Delicious! Definitely a keeper for coeliac and gluten-intolerant biscuit lovers!, approved=true, user_name=M, hs_createdate=1702249878384, rating_new__1_5_=5, id=11175374974}, {comment_text=This is the only shortbread I make now. I've had so many people try it and love it! I've even had a couple of people, who don't normally like shortbread, say that they can't stop eating this!, approved=true, user_name=Leah, hs_createdate=1702249876260, rating_new__1_5_=5, id=11175679898}, {comment_text=These melted into a puddle on the tray so I had to use a spoon. Tasted great though., approved=true, user_name=Jay, hs_createdate=1702249876197, rating_new__1_5_=1, id=11175587472}, {comment_text=Tried this today - too soft couldn't use cookie cutter or a floured knife , added more ingredients , just far too soft. Sorry but wouldn't try this one again after going to buy all the ingredients for gluten free., approved=true, user_name=Cheryl Riddell, hs_createdate=1702249872820, rating_new__1_5_=2, id=11175566223}]}
Reviews
20
What did you think of this recipe?
Valerie
Delicious, but I added some lemon juice too.
4
Marrianne
Great recipe. Really does melt in your mouth.
5
Jackie Dann
Easy to make and everyone loves.
5
Muff1n
Iv made these 4 times . First time didn't have enough cornflour so used custard powder..wow game changer. Now iv done the same every other time..about 1.4c custard powder instead of all cornflour. We love them. Just measure the butter correct and you'll get to roll them out and shape them.
5
Tracey Dickinson
Absolutely delicious. Although, I found for the biscuits to be well baked and crispy when cold, they needed more baking time that the recipe stated. I cooked for another 10 minutes. A few of them got a slight colour to them, but I didn't mind as they were not doughy in the middle and were crispy.
4
Janice
Absolutely lovely. I took it to work and everyone loved it and wanted to know where I got it from.Going to swap the lemon for Lavender and see how that goes.
5
M
Delicious! Definitely a keeper for coeliac and gluten-intolerant biscuit lovers!
5
Leah
This is the only shortbread I make now. I've had so many people try it and love it! I've even had a couple of people, who don't normally like shortbread, say that they can't stop eating this!
5
Jay
These melted into a puddle on the tray so I had to use a spoon. Tasted great though.
1
Cheryl Riddell
Tried this today - too soft couldn't use cookie cutter or a floured knife , added more ingredients , just far too soft. Sorry but wouldn't try this one again after going to buy all the ingredients for gluten free.
Preheat oven to 150°C. : Mix all ingredients in a food processor until smooth and well combined. Roll dough on a maize cornflour dusted surface to a 1cm thickness. Cut into fingers or press out shapes using cookie cutters. Place on a baking tray and prick with a fork. Bake for 25 - 30 minutes until pale but crisp (longer slower baking is the trick with shortbread). Cool on a wire rack and store in an airtight container.
Iv made these 4 times . First time didn't have enough cornflour so used custard powder..wow game changer. Now iv done the same every other time..about 1.4c custard powder instead of all cornflour. We love them. Just measure the butter correct and you'll get to roll them out and shape them.
5
Tracey Dickinson
Absolutely delicious. Although, I found for the biscuits to be well baked and crispy when cold, they needed more baking time that the recipe stated. I cooked for another 10 minutes. A few of them got a slight colour to them, but I didn't mind as they were not doughy in the middle and were crispy.
4
Janice
Absolutely lovely. I took it to work and everyone loved it and wanted to know where I got it from.Going to swap the lemon for Lavender and see how that goes.
5
M
Delicious! Definitely a keeper for coeliac and gluten-intolerant biscuit lovers!
5
Leah
This is the only shortbread I make now. I've had so many people try it and love it! I've even had a couple of people, who don't normally like shortbread, say that they can't stop eating this!
5
Jay
These melted into a puddle on the tray so I had to use a spoon. Tasted great though.
1
Cheryl Riddell
Tried this today - too soft couldn't use cookie cutter or a floured knife , added more ingredients , just far too soft. Sorry but wouldn't try this one again after going to buy all the ingredients for gluten free.