{has_more=true, offset=60, total=186, results=[{comment_text=Great recipe, have added white pepper and chopped cashews for a difference., approved=true, user_name=Stewart, hs_createdate=1702249879908, rating_new__1_5_=5, id=11175538810}, {comment_text=Tried and true!, approved=true, user_name=Joyce, hs_createdate=1702249879893, rating_new__1_5_=5, id=11175431169}, {comment_text=I'd never made biscuits before, but a few weeks ago I made Afghans (Chelsea recipe) and they've been a sensational hit. Today I made the Chelsea shortbread, first time ever, and 10 x the recipe, and bingo, instant success. Lots of mouths to feed at FFL in Whangarei, and everyone's loving the biscuits. Thanks Chelsea., approved=true, user_name=Paul Tuffery, hs_createdate=1702249879876, rating_new__1_5_=5, id=11175519299}, {comment_text=Im a 58 year old bloke who knocks out a heap of this every week, wifey loves it and it's almost as good as grans used to be., approved=true, user_name=Old Fella, hs_createdate=1702249879874, rating_new__1_5_=5, id=11175436355}, {comment_text=So sad! the whole tray of cookies melted together ad made a puddle of buttery mess.CHELSEA: Hi there, sorry to hear this recipe didn't work out for you. Our key tips to ensure shortbread biscuit success are to make sure you only soften (not melt) the butter, bake the cookies in the centre of the oven and ensure the oven temperature isn't too hot., approved=true, user_name=Ophelia, hs_createdate=1702249879874, rating_new__1_5_=2, id=11175651455}, {comment_text=Pretty good. I added orange zest when I made this and dipped one end of each finger into melted chocolate., approved=true, user_name=Lynda, hs_createdate=1702249879345, rating_new__1_5_=4, id=11175621699}, {comment_text=Love it, approved=true, user_name=Kuan Lucas, hs_createdate=1702249879296, rating_new__1_5_=5, id=11175621697}, {comment_text=Made so many, and ended up being sooooooo dry and weird tasting., approved=true, user_name=M, hs_createdate=1702249878820, rating_new__1_5_=3, id=11175679924}, {comment_text=We love these biscuits. Ultimately melt in your mouth, approved=true, user_name=Lyza Johnson, hs_createdate=1702249878819, rating_new__1_5_=5, id=11175662094}, {comment_text=Great and delicious, approved=true, user_name=Jono, hs_createdate=1702249878675, rating_new__1_5_=5, id=11175653901}]}
Reviews
186
What did you think of this recipe?
Stewart
Great recipe, have added white pepper and chopped cashews for a difference.
5
Joyce
Tried and true!
5
Paul Tuffery
I'd never made biscuits before, but a few weeks ago I made Afghans (Chelsea recipe) and they've been a sensational hit. Today I made the Chelsea shortbread, first time ever, and 10 x the recipe, and bingo, instant success. Lots of mouths to feed at FFL in Whangarei, and everyone's loving the biscuits. Thanks Chelsea.
5
Old Fella
Im a 58 year old bloke who knocks out a heap of this every week, wifey loves it and it's almost as good as grans used to be.
5
Ophelia
So sad! the whole tray of cookies melted together ad made a puddle of buttery mess.CHELSEA: Hi there, sorry to hear this recipe didn't work out for you. Our key tips to ensure shortbread biscuit success are to make sure you only soften (not melt) the butter, bake the cookies in the centre of the oven and ensure the oven temperature isn't too hot.
2
Lynda
Pretty good. I added orange zest when I made this and dipped one end of each finger into melted chocolate.
4
Kuan Lucas
Love it
5
M
Made so many, and ended up being sooooooo dry and weird tasting.
3
Lyza Johnson
We love these biscuits. Ultimately melt in your mouth
Preheat oven to 150°C bake (140°C fan forced). Grease oven tray or line with baking paper.
Beat butter and Chelsea Icing Sugar until pale and fluffy. Mix in Edmonds Fielder's Cornflour and Edmonds Standard Grade Flour until the mixture comes together and forms a dough.
On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with Chelsea Coffee Sugar Crystals if desired and press down gently.
Place on prepared tray and bake 25 - 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.
Great recipe, have added white pepper and chopped cashews for a difference.
5
Joyce
Tried and true!
5
Paul Tuffery
I'd never made biscuits before, but a few weeks ago I made Afghans (Chelsea recipe) and they've been a sensational hit. Today I made the Chelsea shortbread, first time ever, and 10 x the recipe, and bingo, instant success. Lots of mouths to feed at FFL in Whangarei, and everyone's loving the biscuits. Thanks Chelsea.
5
Old Fella
Im a 58 year old bloke who knocks out a heap of this every week, wifey loves it and it's almost as good as grans used to be.
5
Ophelia
So sad! the whole tray of cookies melted together ad made a puddle of buttery mess.CHELSEA: Hi there, sorry to hear this recipe didn't work out for you. Our key tips to ensure shortbread biscuit success are to make sure you only soften (not melt) the butter, bake the cookies in the centre of the oven and ensure the oven temperature isn't too hot.
2
Lynda
Pretty good. I added orange zest when I made this and dipped one end of each finger into melted chocolate.
4
Kuan Lucas
Love it
5
M
Made so many, and ended up being sooooooo dry and weird tasting.
3
Lyza Johnson
We love these biscuits. Ultimately melt in your mouth