|by Jann Johnson|
Not just for teatime anymore, this tasty Scottish cousin to our old friend biscotti is as delicious savory as sweet--and a snap to make.
Results 1 - 7 of 7 for shortbread base
Mix and press into 9"x13" pan. Bake at 350 degrees for 15 minutes. Mix well and pour over slightly cooled crust. Bake at 350 degrees for 20 to 25 ...
PREPARE BASE: Combine flour ... spread jam over shortbread. Beat eggs ... spread lightly. Return to oven and bake 20 minutes longer. Cool; cut into bars.
Cut in 1/2 ... fine meal. Prepare base, press into ... of pan. Return to oven and bake 20 to 25 minutes until top is set. Cool well and cut into 24 bars.
Base: Blend butter ... slightly. Pour over shortbread base. Melt chocolate ... as desired. These can be frozen or kept for 1-2 weeks in the refrigerator.
Cream butter and ... raspberry jam over base. Blend butter ... mixture by teaspoon alternating colors over base. Bake at 350 degrees for 35 minutes. Cool.
Prepare shortbread base. Combine: Blend ... browned and springs back when lightly touched in center. Cool in pan. Sift powdered sugar on top. Cut into 24 bars.
For the base, rub the ... then press the shortbread evenly into base ... remove cheesecake from tin and place on serving plate. Arrange plum halves on top.
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