QUICK MILLIONAIRE SHORTBREAD
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h15m
Yield 30 squares
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
- Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
- In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
- Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
- Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
- Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
- Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.
ELSWET'S QUICK, EASY, & DELICIOUS DIABETIC IRISH SHORTBREAD
This is an old recipe from Elswet's mother. We have no idea where it came from, but the family name was McQueen. ;) This is the diabetic version. The alternate ["normal"] ingredients are listed as comments.
Provided by Pagan
Categories Dessert
Time 25m
Yield 3 dozen small cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add.
- Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
- Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
- Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack.
Nutrition Facts : Calories 45.8, Fat 0.6, SaturatedFat 0.3, Sodium 68.2, Carbohydrate 9.2, Fiber 1.5, Sugar 0.1, Protein 1.7
QUICK SHORTBREAD
Provided by Rosemary M. Wyman
Yield Makes about 8 cookies
Number Of Ingredients 5
Steps:
- Position rack in center of oven and preheat to 325°F. Combine flour, sugar, cornstarch and aniseed in medium bowl. Pour butter over dry ingredients and stir to combine well. Press dough evenly onto bottom of 9-inch pie plate.
- Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes. Cut hot shortbread into 8 wedges. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
QUICK SHORTBREAD FINGERS
I have been cooking from this book for the past 40 years. I in fact paid 30 shillings for it (I know that shows my age!). This is a favourite of my children, my friends, their friends and everyone else. They just cannot get enough. I hope you enjoy it and please let me know if you have any suggestions to make it that little bit better.
Provided by Ann Hall
Categories Dessert
Time 45m
Yield 24 slices
Number Of Ingredients 4
Steps:
- Place all ingredients in a mixing bowl.
- Knead together well with fingertips (you can also mix this well in a blender)until you form a smooth, firm ball.
- Turn out onto a lightly floured board and divide into two portions.
- Roll out and trim into two oblongs, about 8 x 2.5 inches.
- Place on baking tray covered with grease-proof paper and prick with a fork.
- Bake in a moderate oven for 30-35 minutes (about 180).
- Once baked, cut into fingers whilst still warm and allow to cool on baking tin.
- Sprinkle with the rest of the sugar and seal in an airtight tin.
Nutrition Facts : Calories 72.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.4, Carbohydrate 8.6, Fiber 0.2, Sugar 2.9, Protein 0.8
QUICK AND EASY SHORTBREAD
This shortbread is quick and easy to make with only 3 ingredients. plus yummy for the whole family!
Provided by peter-jane
Time 1h
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Set the oven to 150C.
- Sieve the sugar and flour together in to a medium sized mixing bowl.
- Thoroughly mix the sugar and flour together.
- Cut the butter in to squares of approximately 2cm and add to the mixing bowl.
- Rub in the butter. It should start to look like breadcrumbs.
- Continue to rub in the butter until it reaches a gooey state.
- Grease a small baking tray and line with grease paper.
- Layer the mixture in to the greased tray and put in the oven, after 5 minutes remove.
- Then use a fork to poke hole in the mixture and outline the pieces. Continue to poke holes into the mixture until it is covered in the holes.
- Put it back in the oven for 40 minutes or until it is a pale brown colour.
- Leave it to cool and then serve.
- Tip: To make it sweeter sprinkle it with caster sugar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #desserts #oven #european #holiday-event #scottish #christmas #equipment
You'll also love