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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: shan_k on February 11, 2012, 07:12:49 am
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Just made this shortbread as a small gift for a friend's birthday tonight. Decided to make the Crio Bru flavoured one.
I have never made real shortbread before so at first I thought the dough was really crumbly - not really a dough. To roll it into a sausage shape to then cut up proved a little challenging and I started to wonder if I had missed something out...BUT - it turned out so yummy....so I am assuming this is how shortbread dough is supposed to be!
The crio bru is a really subtle flavour - not at all overpowering or too sweet to have with a cuppa (we do have to admit to having a teaspoon each of the crio sugar you make before starting this....very yummy but naughty!).
The recipe said to cook for 12-15mins - we did it for 15 and they turned out beautifully, the kitchen smelt amazing too. Although they were made for a gift I think we will have to keep some for ourselves. I think we might have made them a bit smaller as we made just under 50 of them. Photos are below.
Cheers
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Wow shan_k! These look fabulous! Have the book now but haven't had a chance to try anything yet - but these will be at the top of the list!! Thanks so much for the detailed review. :) :)
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What a lovely gift for your friend,I bet she will love them :)
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I must just made mandarin scented shortbread, it definitely is crumbly dough. I feared my home made sugar wasn't fine enough as it was quite visible in the dough, didn't effect the end result though. I froze two rolls and cooked one, made 9 biscuits and the kids are eyeing them off. Definitely a great recipe and a nice way to try new flavours of sugars, give mandarin a try..very subtle.
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Made the rosemary lemon scented shortbread today. I used 1 sprig of rosemary in the sugar, next time might use a little more.
As usual made them larger, have 20 shortbreads.
I found these to be a little heavier than the edc shortbread.
H :)
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Very crumbly.
Is the butter meant to be room temp?
I'm doing crio bru, they smell Devine, but haven't come out of the oven yet. Fingers crossed.
Suzanne
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Out of the oven! Taste is great, not too sweet. Success!
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Made the Crio Bru version of these yesterday. I found the mix to be very crumbly and had real trouble bringing it all together and trying to roll it into nice neat sausage shapes. Didn't help that I was in a hurry! Anyway in the end I was able to get them into enough of a log shape to slice and cook and they tasted great although didn't look quite as nice as I'd hoped. Surprisingly they are not too sweet either. I would definitely try this one again but might try with room temperature butter next time and see if that makes a difference.
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Did the Rosemary and Lemon version of these. I should have read the reviews before making them as, like Hally, I should have put a bit more rosemary in the mixture as it is a very subtle flavour. I didn't find the mixture crumbly at all - in fact I found it quite an easy dough to work with.
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I've made these, rolled them in Lime zest sugar, they turned out beautiful.
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I made these for christmas and although I thought they were OK they didn't receive rave reviews compared to the family shortbread recipe. No one rushed back for seconds....
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I made these with the orange scented sugar, very crumbly but kneaded it and used cookie cutters in xmas shapes. Havnt tried EDC shortbread so cannot compare. Made about 36pieces.
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Like others, I found this dough very difficult to work with, and I much prefer the texture of the "red and green christmas shortbread" in Festive Flavours cookbook - maybe it is the extra butter in the recipe?. However, I LOVE the idea of the different scented sugars, and I think that in future I will make the scented sugars and use them in the festive flavours recipe, leaving out the fruit and nuts in that recipe.