Burrebrede (Scottish Shortbread) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 3, 2008
Ugh! What a disappointment! I LOVE shortbread and LOVE the spices the recipe calls for, but this did not work! The shortbread itself was heavy and floury rather than light and melt-in-the-mouth. And I found the spices distracting rather than complimentary. Sorry, just not my cup of tea.
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Cooking Level: Expert

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Reviewed: Sep. 16, 2007
I would love to make this again. It's really tasty, and I like the middle ages part. Wouldn't it be good with wine? Could someome tell me how to make it less crumbly? I cooked it in a cast iron pan, spread about 1" thick. Also, is it supposed to bake to a graham cracker brown color? Thanks!
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Cooking Level: Beginning

Home Town: Dallas, Texas, USA
Living In: Oak Cliff, Texas, USA

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Reviewed: Aug. 22, 2007
This deserves a lot more reviews than it has received. It was really delicious and different, yet appealing to a wide variety of tastes. Everyone I served these to loved them. One thing I should note is that the mixture looks like sand when you press it into the pan, but will come together as it bakes, so don't worry. It's not too sweet and keeps well, so you can make it in advance.
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Cooking Level: Expert

Living In: Lexington, Massachusetts, USA

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Reviewed: Dec. 18, 2006
Excellent recipe-I did not change a thing. This serves 6 with VERY generous servings so could most likely serve 12. I will definitely make again!!
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Cooking Level: Intermediate

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Reviewed: Nov. 30, 2006
Wonderful cookies. I cut into small squares after they had cooled for a bit. Taste great! A new annual!
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Reviewed: Dec. 27, 2005
My new favorite for Christmas.
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