Brilliant Debbie brings us Shortbread Cookie mixes in addition to scone & biscuit mixes. A slight but delicious departure from traditional shortbread springs from the use of brown rather than white sugar.
Each bag contains 2 complete recipes. Make one recipe at a time and save the other for later, or bake one recipe's dough and freeze the other's dough to bake later. Or make both recipes if you're expecting a crowd--they won't go to waste!
You choose: Bake the dough in a tart pan (one recipe makes 15 wedges) or a shortbread mold. Or roll the dough out thin, cut out with shaped cutters, bake as individual wafer-style cookies. Or use a small cookie-dough scoop to drop the dough on a baking sheet, flatten with a fork to make ridges, and bake.
Go gourmet: Dip an edge in chocolate and nuts, or sprinkle the tops with cinnamon sugar! Yeah: make both recipes; these things are addictive!
Brown Sugar Shortbread MixMake this delicious traditional shortbread--but wait! Not quite traditional: that's brown sugar, not white, in the bag. Eat the cookies with your tea as-is, or dip in chocolate or sprinkle the tops with cinnamon sugar. Either way, enjoy!
Indian Chai Shortbread MixBrown-sugar-based. Including the same black tea and chai spicing that you found in the Indian Chai Scone Mix. Your adding the vanilla to the dough when you make up this mix just takes the flavor profile over-the-top!
Lemon Ginger Shortbread MixLemon: cool and crisp. Ginger: a little zing in the after-taste. Still brown-sugar based. Make sure you make up plenty of these, you're going to have a hard time keeping these around!
Lemon Shortbread MixDebbie lightened up the flavor of this shortbread mix with a combination of dark brown sugar and white sugar plus lemon peel. After you add lemon extract, lemon juice, and butter and bake the tangy and tart cookies, you might want to top them with the lemon juice/confectioners sugar glaze from the Lemon Poppyseed Scone Mix instructions a truly sublime taste experience!