Welsh Sunday Shortbread Recipes

Steps:

• Cream butter thoroughly adding sugar and working together until well mixed.
• Add nuts; mix.
• Sift flour and gradually work it into mixture until the consistency of short pastry.
• Do not roll dough, but press lightly into two round cakes.
• Place on greased cookie sheet.
• Pinch edges neatly with thumb and finger to form a small ridge.
• Cover cakes with raspberry jam.
• With fork, jab tops of cakes thoroughly.
• Bake in 400°oven for 20 minutes.
• Drizzle glaze over warm cakes.
• Cut each into 4 wedges.

Steps:

• Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
• Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
• Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
• Cook another hour or until all vegetables are tender.
• Return trimmed meat to soup during last half hour.
• When available, add chopped leeks (1 1/2) during last half hour.
• It is very good reheated.

Steps:

• Mix egg, sugar, salt and pepper together. Add flour and mustard.
• Keep it a nice smooth paste.
• Add melted butter, milk, water and lastly vinegar.
• Cook over low heat until as thick as cream. Do not boil.
• Keep in refrigerator.

Steps:

• Rinse roast and put in a covered roaster with about 1/2 cup water.
• Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
• The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
• When cooked, you can make gravy from drippings , if desired.

Steps:

• Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish.
• Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish.
• Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.
• Place in a 325° oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once.
• Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.

Steps:

• Saute onion in butter.
• Cool.
• Stir in dill weed, cheese, and salt.
• Preheat oven to 425 degrees.
• Grease an 8" square dish.
• In a mixing bowl combine muffin mix, egg, milk, corn & sour cream.
• Mix well and turn into greased baking dish.
• Spread onion cheese mixture over batter.
• Bake for 25-30 minutes.

Steps:

• Preheat oven to 300°.
• Cream butter and sugar together.
• Add flour and mix till texture is like clay.
• Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
• Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
• Let stand for 5 minutes, then cut into 24 squares while warm.
• Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
• Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
• Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
• Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
• Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
• Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!