Member since Dec 2011
"Great crust, and a not-too-overpowering chocolate filling with a nice texture. But the recipe as posted doesn't list the additional 3/4 cup of sugar required to make the simple syrup. Luckily, I remembered it from the show, so it didn't take me by surprise. Think I'll try this recipe again using walnuts, hazelnuts or pecans in place of the pine nu"
"This is the only shortbread recipe I'll make from now on. The perfect balance of ethereal texture and the rich density you'd expect of shortbread. Easy to make, but needs to cool completely before cutting with a very sharp knife, as it's very delicate until it's had time to sit for a while. The texture became a bit more dense after being stored ov""