tag:blogger.com,1999:blog-7390084101371415993.post8657730360515215796..comments2023-03-22T04:50:11.511-06:00Comments on Button Soup: Burns Supper - Dessert: Posset and ShortbreadAllan Suddabyhttp://www.blogger.com/profile/11701669937774885566noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7390084101371415993.post-91013577163913581592011-02-06T22:12:54.140-07:002011-02-06T22:12:54.140-07:00Val - It's definitely not a classic shortbread...Val - It's definitely not a classic shortbread. I can't stand when shortbread turns to powder in my mouth, so these cookies are more like "snaps", though they are still very "short" (ie. lots of butter).<br /><br />I've been taught that the classic shortbread ratio by weight is 3:2:1 flour, butter, sugar. We should have a taste test...<br /><br />Hi Martin - Glad you liked it!Allan Suddabyhttps://www.blogger.com/profile/11701669937774885566noreply@blogger.comtag:blogger.com,1999:blog-7390084101371415993.post-5290999402090926912011-02-06T19:18:49.274-07:002011-02-06T19:18:49.274-07:00Very creamy, with a bright lemon flavour. And abso...Very creamy, with a bright lemon flavour. And absolutely delicious.mkyeghttps://www.blogger.com/profile/16745521095335453670noreply@blogger.comtag:blogger.com,1999:blog-7390084101371415993.post-10637036785887941862011-02-03T14:46:30.614-07:002011-02-03T14:46:30.614-07:00ODD shortbread recipe. I would love to have tasted...ODD shortbread recipe. I would love to have tasted it. The traditional one (now days) is a simmple ratio of 2:1:1/2 of flour, butter, and sugar) mixing the flour with the sugar first, and then adding in the butter and kneading it etc.<br />I am charmed by the recipe you found. Was the posset curdy or creamy?<br />:)<br />ValerieA Canadian Foodiehttp://www.acanadianfoodie.comnoreply@blogger.com