1. Combine the butter with the flour in a deep bowl. Rub into crumbs. 2. Add water one tablespoon at a time and knead the shortbread dough. Wrap in plastic wrap and refrigerate for 30 minutes. 3. Roll ...
Bake until golden brown, approximately 15 minutes. Remove from oven and cool briefly on rack. Meanwhile, mix lemon curd with mascarpone to taste, starting with one or two tablespoons and adding more ...
Preheat the oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8 to 10 minutes, or until light and creamy. Add the lemon zest and egg yolks and beat until smooth.
Lightly grease 36 (1 1/2-inch) mini muffin-pan cups. Unfold 1 pastry sheet on a lightly floured surface ... Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.
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