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Best Traditional Scotch Shortbread Recipe

ByKathleen Pope

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This traditional Scotch shortbread recipe is a simple blend of 4 basic ingredients; butter, sugar, and flour resulting in a taste far more than the sum of its parts. This recipe is a classic Scottish Shortbread recipe and our family’s favorite! They are even Ted Lasso-worthy!

Shortbread cookies are probably one of my favorite Christmas cookies, but I make these cookies all year long! They are so versatile, you can make them in a pan, or roll and cut them into shapes! The secret of shortbread’s buttery crumb lies in its simplicity.

If you love shortbread recipes, you are going to love these other popular cookies: Eggnog Gooey Butter Cookies, Greek Butter Cookies and 5 Ingredient Raspberry Cheesecake Cookies <<– a must try! Simple and elegant, you must try these gorgeous Champagne Truffles!

Scotch shortbread fingers, buttery, crumbly and light.

So maybe you are wondering if this is the official Ted Lasso Shortbread Recipe, well not quite, but these are certainly a crumbly, tender, buttery delicious version — and mine were popular before Ted Lasso’s recipe! 🙂

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!

READER TESTIMONY – Excellent recipe. I tweaked just a smidge and added 2 tsp finely chopped dried rosemary and 2 T grapefruit zest. Won a ribbon at the state fair! These are great as is or any of the variations (dipped etc).

Kathleen ~ Reader

Why You Will Love this Scotch Shortbread Recipe

  • I believe the secret to delectable, buttery, soft, melt-in-your-mouth Scottish shortbread comes from quality ingredients.
  • The better the butter, the better the shortbread! No blends here! If it’s soft coming out of the fridge, it’s not pure butter. In fact, I recommend you splurge for European butter like Kerrygold Irish butter for these delicious cookies.
  • In fact, shortbread biscuits or cookies are all the rage thanks to the Ted Lasso Biscuit recipe — I think you will find these superior!
  • Easy, seriously, 4 simple, everyday pantry ingredients turn into cookies worthy of special occasions.
Shortbread fingers on wooden tray, sprinkled with sparkling sugar.

History of Scottish Shortbread Cookies aka Biscuits

According to Saveur this delicious confection was once considered a festive food consumed only on Christmas or on Hogmanay, the Scottish New Year’s Eve, shortbread has evolved into a treat enjoyed year-round—and there are as many variations of it as days in the calendar.

Since medieval times the term short has been used to describe all things crisp and crumbly, but it wasn’t applied to cake and bread until the 1600s, when it came to refer to baked goods that contained a lot of butter or shortening.

The first shortbread recipe appeared in a Scottish cookbook dated 1736; early formulas called for yeast, but by 1850 most were utilizing only butter, flour, and sugar, combined in a ratio bakers still use.

Scottish Short Bread Recipe Simple Ingredients

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

Simple pantry ingredients that hopefully everyone has on hand! You will whip this traditional shortbread recipe up in no time!

This is a recipe from a dear Scottish family friend, I could listen to her beautiful Scottish lilt all day long! I halved the original recipe I have been using for decades.

It yields about 2 ½ dozen, but know that the recipe is easily doubled to make 5 dozen Scottish Shortbread Cookies.

  • Unsalted butter | Use the real deal, no blends here, real creamery butter, salted may also be used, but omit the salt
  • Sugar | I use all-natural pure cane sugar which adds a little caramel taste and requires creaming a little longer, granulated white sugar or bakers sugar also called caster sugar may be substituted. I even know of people who have used powdered sugar and brown sugar.
  • Pure vanilla Extract | Adds a lovely vanilla hint to the cookie, try other extracts as well, like almond, lemon, orange, but just add ⅛-¼ teaspoon
  • All-purpose flour | I use unbleached flour in most of my baking, see below for how to make gluten-free
  • Cornstarch | Cornstarch adds an amazing tenderness, lightness and a bit of chew to the cookie. A soft, buttery bite, I like non-GMO cornstarch
  • Sea salt | Or kosher salt, you just need a touch! If using table salt, use a little less.
Labeled ingredients for Scottish shortbread.
Simple ingredients – exceptional Scotch Shortbread recipe

How to Make Traditional Scottish Shortbread Cookies

Step 1 | Make shortbread dough

In the bowl of a stand mixer (or electric mixer), fitted with a paddle attachment, beat butter at medium speed until light and creamy, about 1-2 minutes; gradually add 1/2 cup sugar, beating well for about 2-4 minutes, beating longer for cane sugar or brown sugar as it’s more coarse. Add vanilla.

In a large bowl, combine flour, cornstarch, and salt and whisk until combined well.

Gradually add flour mixture to butter mixture, beating at low speed after each addition. (Mixture will be stiff) 

Turn the dough onto a lightly floured surface; it will be crumbly.

Add sugar to creamed butter.
Slow stir in sugar to creamed butter
Whisk flour, cornstarch and salt together.
Whisk flour, salt and cornstarch together
Add flour a little a t time until incorporated.
Slowly add flour to creamed butter mixture
Crumbly shortbread dough on baking sheet.
Dough will be dry and crumbly looking

Step 2 | Knead and prepare dough

Knead dough until it holds together, about 7-8 times. Folding it over on itself, using the heel of your palm to work the dough.

Press dough into an un-greased 11×7 or 9×9 pan (if doubling, use a 15×10 in a jellyroll pan, parchment lined if desired for easier removal).

Knead shortbread dough by hand until it comes together into a smooth dough.
Knead using the palm of your hand.
Press shortbread dough into parchment lined baking sheet.
Press into prepared baking sheet
Score and prick shortbread with tines of fork for classic shortbread look.
Score into fingers and prick with tines of fork
Shortbread dough ready to chill in fridge.
Ready for the fridge

Prick dough at 1-inch intervals with a fork, and score (cut, but not all the way through) using a sharp knife into 2 ½ x 1-inch bars.

Cover and chill for at least 2 hours. *Make sure to chill, this will firm the butterfat back up and allow for that delectable light, crisp crumb you get with Scottish Shortbread.

If desired sprinkle with raw sugar, turbinado or Demerara sugar, or colored sugars before baking.

Step 3 | Baking Shortbread

Bake in preheated 325°F (162° C) for 35 minutes, until set and very lightly golden brown. Cool in a pan on a wire rack for 5 minutes; then cut the shortbread into bars using previously scored lines.

Cool completely before removing from the pan.

Baked Scotch shortbread recipe cooling.
Simple Scotch Shortbread Recipe

Storage

Store in an airtight container at room temperature for up to 1 week. Freeze for up to 6 months, when wrapped well in plastic wrap, then placed in air tight container or plastic baggie.

What Type of Sugar is Used in Shortbread Cookies

You will find recipes using all types of sugar! Classic white sugar, castor or baker’s sugar (here in the states), brown sugar and powdered sugar.

I use all natural cane sugar, the grain is a little larger, but I love the slightly caramel flavor it lends to the shortbread.

For this recipe, you can easily replace the sugar with classic white, or bakers sugar, but I have never tried using powdered or confectioners sugar, let me know if you try it.

Frequently Asked Questions

How do I fix crumbly shortbread?

Shortbread tends to have a crumbly texture, but if too crumbly try kneading it a few times and see if it begins to hold together, something about kneading by hand will typically bring the mixture together.
If still too crumbly to hold a shape, add a touch of water, again teaspoons at a time, mixing until it holds its shape. If it holds its shape enough to press into a baking pan, don’t worry too much about how crumbly it is, it should blend and bake together well.

Can you freeze shortbread cookies?

Yes! You can freeze the dough and bake as directed, or simply freeze cooled, baked cookies and thaw at room temperature.
If baking frozen dough, bake an additional 2-3 minutes, covering it with foil if they start browning too quickly. Remove from the freezer for 20-30 minutes while you preheat your oven.

Can I make Scotch Shortbread in a food processor?

You bet! Follow the same process, careful not to over process the dough after adding the flour mixture.

Why is my shortbread dough crumbly? And how do I fix it?

  • Butter | The quality of your butter and the amount of fat it contains can change the moisture content, so be sure to start with REAL butter. How did you measure the flour? Might be too much flour. Use the spoon and level method.
  • Was it my flour? Perhaps you used a pastry flour, gluten-free flour or whole wheat flour, whole wheat flour absorbs more moisture which would lend to a dryer crumb.
  • Be sure to cream your butter and sugar together well, at least 2-3 minutes on medium speed.
  • Knead! The dough will be somewhat crumbly when you take it from the mixer, get in there with your hands and gently knead the dough until it begins to come together.
Fingers of shortbread cookies on a wooden tray for serving.

Can I make sugar-free Shortbread Cookies?

I have had great success substituting monk fruit (granulated) sugar cup-for-cup in many recipes, I am confident it will work well with this recipe too. Be sure it is a cup-for-cup sugar replacement.

Gluten-Free Shortbread Cookies

I have found that when the ingredients are simple, it’s easy to convert recipes to gluten-free. Substitute the all-purpose flour for your favorite 1-to-1 Gluten Free All-Purpose Flour, rice flour or try Almond Flour. I prefer using Almond flour in gluten-free shortbread cookies personally, or use half and half.

How to make Rolled Cookie Cutter Shortbread cookies

Shortbread dough is so versatile. If you want to cut shapes with cookie cutters, chill the dough in 2-3 discs wrapped in plastic wrap for 2 hours. Be sure to watch the video in this post for how I rolled and cut-out cookies.

Using a rolling pin or your hands, roll or press dough to about ⅓ – 1/2 inch thick and press cookie cutters into the dough, transferring shapes with a spatula to a parchment-lined baking sheet. Like these fun Valentine’s Day Shortbread cookies below.

Or shape into a rectangle about ¼ inch thick and cut it into finger sized rectangles, piercing with a fork for the traditional shortbread appearance. or cut into squares, then cut squares at a diagonal.

Transfer to parchment lined cookie sheet with a few inches between each cookie for a crisper cookie. Bake at 325 for 10-12 minutes, do not let them brown, golden is what you are after. Read on for how to dip them in chocolate.

Heart-shaped shortbread cookies sprinkled with colored sugar and candy hearts.
Sprinkle with sugar and your favorite toppings
Heart-shaped cookie cutter shortbread cookie dipped in white chocolate with sprinkles.
Dip in white or dark chocolate
Or dip in dark chocolate

CHOCOLATE-DIPPED SHORTBREAD COOKIES

If you’d like to dip these shortbread cookies into a little dark, milk, or white chocolate as shown in the pictures.

  • 1 cup of your choice of chips (dark chocolate, semi-sweet, milk, or white chocolate chips)
  • 2 teaspoons butter

Melt on high in 20-30 second intervals, stirring well between heatings. The chocolate will continue to melt with residual heat, it’s important not to overheat it as it will cause the chocolate to “break”. If it does burn or break, try adding a teaspoon at a time of a little vegetable oil whisking until smooth and glossy.

Dip as desired and add sprinkles if desired.

High Altitude Adjustment for Traditional Shortbread Recipe

This recipe is a winner at sea level and high altitude and anywhere in between! No adjustments necessary!

Shortbread fingers on wooden tray with more in baking pan in background.

If you want to get really fancy, press dough into a pretty shortbread mold and make Christmas shortbread cookies! Easy and gorgeous!

Simply prepare the mold you want to use, press dough evenly into pan, and bake as directed, they are a little thicker, so might need an additional 3-5 minutes of baking time.

Transfer to parchment lined cookie sheet with a few inches between each cookie for a crisper cookie. Bake at 325 for 10-12 minutes, do not let them brown (golden is fine.)

Shortbread dough pressed into snowflake cookie dough mold.
Press dough into mold and prick with tines of fork
Baked and cooled molded Scotch shortbread recipe, turned onto cutting board and cut into triangles.
Cool and turn onto cutting board
Shortbread snowflake wedges made in a mold, in cello bags for gifting.
Package for gift giving

I hope you try this simple butter cookie and trust that it will soon become your favorite cookie as well!

Be sure to print out my FREE gifts from the kitchen gift tags or these Christmas gift tags.

Need more great cookie recipes? 

Easy Scotch Shortbread recipe on serving tray, classic rectangle cookie fingers, to pin.

I hope you loved this Scotch Shortbread Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Classic Scotch shortbread fingers on wooden tray for serving.

Traditional Shortbread Recipe

Author: Kathleen Pope
4.74 from 127 votes
The secret of shortbread’s buttery crumb lies in its simplicity. This traditional shortbread recipe is a simple blend of butter, sugar, and flour resulting in a taste far more than the sum of its parts. Ted Lasso worthy!
Print Save Pin Recipe Rate
Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course Cookies
Cuisine American, Scottish
Servings 30 cookies
Calories 102 kcal

Equipment

Ingredients
 
 

  • 1 cup unsalted butter, 2 sticks; I love using Irish butter like Kerrygold, softened (you may use salted butter, but omit the salt)
  • 1/2 cup cane sugar, I use all natural pure cane sugar, white or bakers sugar may be substituted
  • 1 teaspoon vanilla extract, try other extracts as well, like Almond or orange, but use just a fraction
  • 2 cups unbleached all-purpose flour
  • 1/4 cup cornstarch, I use a non-GMO cornstarch
  • ⅛ tsp kosher salt, omit if using salted butter
  • all natural or sanding sugar for sprinkling, optional

Instructions
 

  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
  • Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly) 
  • Turn dough onto a lightly floured surface; knead lightly 8-10 times.
  • Press dough into an un-greased 11×7 or 9×9 pan (if doubling, use a 15×10 in jellyroll pan, parchment lined if desired for easier removal). 
  • Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1-inch bars. Cover and chill for at least 2 hours.
    Make sure to chill, this will firm the butterfat back up and provide that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all-natural sugar or sanding sugar before baking.
  • Bake at 325° F (162° C) for 35 minutes, until set and lightly browned. Do not over bake! Cookies should be just lightly golden at the edges, baking too long will make them dry.
    Cool in a pan on a wire rack for 5 minutes; cut the shortbread into bars using previously scored lines. Cool completely before removing from the pan. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 6 months. This recipe easily doubles!

Video

✱ Kathleen’s Tips

As you can see shortbread dough is quite versatile. If you want to cut shapes with your cookie cutters, chill the dough in 2-3 discs wrapped in plastic wrap for 2 hours. SEE VIDEO FOR HOW TO
  • Roll or press dough to about ⅓ inch thick and press cookie cutters into the dough, transferring shapes with a spatula to a parchment-lined cookie sheet. Like these fun Valentine’s Day Shortbread cookies
  • Or shape into a rectangle about ¼ inch thick and cut into finger-sized rectangles, piercing with a fork for the traditional shortbread appearance. or cut into squares, then cut squares at a diagonal.
  • Transfer to parchment-lined cookie sheet with a few inches between each cookie for a crisper cookie. Bake at 325 for 10-12 minutes, do not let them brown (golden is fine.)
  • If you want to get really fancy, press dough into a pretty shortbread mold.
Why is my dough so crumbly and how do I fix it?
  • The quality of your butter and the amount of fat it contains can change the moisture content, so be sure to start with REAL butter. Meaning, it is rock hard coming out of the fridge. I prefer using European butter (e.g. Kerrygold) as it’s higher in butterfat than American butters. 
  • How did you measure the flour? Might be too much flour. Use the spoon and level method, spooning your flour into the measuring cup, then using the straight edge of a knife to level. 
  • Did you use all-purpose flour? Perhaps you used a pastry, gluten-free or whole wheat flour, whole wheat flour absorbs more moisture which would lend to a dryer crumb.
  • Be sure to cream your butter and sugar together well, at least 2-3 minutes on medium speed.
  • Knead! The dough will be somewhat crumbly when you take it out from the mixer, get in there with your hands and gently knead the dough until it begins to come together. It is called short “bread”
  • To fix, try kneading by hand for several minutes until it comes together.
  • If still too crumbly to hold its shape, add a few drops of water and knead in, or try a few teaspoons of butter.

CHOCOLATE DIPPED SHORTBREAD COOKIES

If you’d like to dip these shortbread cookies into a little dark, milk or white chocolate as shown in the pictures on the post.
  • 1 cup of your choice of chips (dark chocolate, semi-sweet, milk or white chocolate chips)
  • 2 teaspoons butter
Melt on high in 30 second intervals, stirring well between heatings. The chocolate will continue to melt with residual heat, it’s important not to overheat it as it will cause the chocolate to “break”. Dip as desired and add sprinkles if desired.

Nutrition

Serving: 1 shortbread finger Calories: 102 kcal Carbohydrates: 11 g Protein: 1 g Fat: 6 g Saturated Fat: 4 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 2 g Trans Fat: 0.2 g Cholesterol: 16 mg Sodium: 11 mg Potassium: 11 mg Fiber: 0.2 g Sugar: 3 g Vitamin A: 189 IU Calcium: 3 mg Iron: 0.4 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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88 Comments

  3. I made these with butter flavor Crisco. (net time I will try Kerry Gold butter to see if they taste better. I shaped into round balls and rolled in sugar, mashed flat. They turned out so good !

    Reply

    1. Glad to hear that you have found adding more sugar works, I guess I enjoy it a bit less sweet, and adding almond extract is a great way to change it up. That’s what I love about baking, everyone can make it their own!

      Reply

    1. I have had good experience using Monk fruit cup for cup in other baked goods, so I would imagine it might work okay! If you are okay with the texture of it, I think it will work! Let me know how it tastes!

      Reply

  8. Tried this recipe for the first time today (the batch is sitting in the refrigerator as I write this) but am concerned that it was too gooey. It definitely didn’t need to be kneaded. It flopped out of the mixing bowl like a thick batter. Would adding more flour change the taste and make it doughy? Many thanks.

    Reply

    1. Hi Alix, I would try freezing it! Once firm bake from frozen to get that butter to harden up. Was your butter soft from the fridge? Or is it really warm in your kitchen? All of those things can mess with shortbread. Some butters are starting to add more water to them, unfortunately. When making a cookie like shortbread, you want to splurge for a good butter. Hope they turn out!

      Reply

  10. 5 stars
    Best ever!! I needed to bake for 50 minutes to get that crispy snap of shortbread. First batch was a little soft for my taste but longer baking was the fix. Going to dip the ends in chocolate this time for a Christmas party.

    Reply

  17. 5 stars
    Excellent recipe. I tweaked just a smidge and added 2 tsp finely chopped dried rosemary and 2 T grapefruit zest. Won a ribbon at the state fair! These are great as is or any of the variations (dipped etc).

    Reply

  18. 5 stars
    These turned out really well. I did use half white whole wheat flour (King Arthur) so they might be just a tad drier than if I had used the all purpose, but they are still very flaky and delicious. The white whole wheat lends a bit of a nutty flavor to the shortbread. Thank you for the recipe. I’ll probably make these again and add some pecans and possibly make some spiced ones with anise, and then I need to make them with cardamom/cinnamon…

    Thanks again!

    Reply

      1. Hi, I’ve tried this recipe for the first time today (the batch is in the refrigerator setting up as I write this) but am concerned that the dough was too gooey. I was worried that if I added more flour it would come out tasting doughy and loose the flaky goodness. Is there a way fix the gooey problem without adding more flour?
        Many thanks
        Alix

        Reply

        1. Hi Alix, it could be your butter (many butters are starting to add a lot of water) try and use a quality butter as you can afford. Or if your kitchen is exceptionally warm when baking that can do it too. Did you use unbleached all-purpose flour? Lastly, I don’t think you need to add more flour, just make sure you added the correct amount and freeze the shortbread dough for an hour or two before baking. This will firm the butter back up and allow the gluten in the flour to relax. Hope they worked out!

          Reply

  22. 5 stars
    I love how simple and delicious these shortbread treats are to make and eat. Making a double batch next time–some to eat and some to share.

    Reply

      1. I made these today. They are now setting up in the refrigerator. I’m making 150 for a benefit and pray they are as good as your reviews say they are. They were so easy to make for a crowd and I’m excited to taste them. I also did a candied orange shortbread that I’ll dip in chocolate. I’m very excited and will let you know how they all turn out.

        Reply

  28. I have only 8×8 pan, not 9×9 nor 11×17. How much longer would you suggest baking as it will be thicker then your recipe? Thankyou!

    Reply

    1. Yes, you sure can Cynthia and I was so happy to hear and see your picture of how beautiful they turned out! For future readers, yes, you can bake in an 8×8, just bake a little longer, until they are slightly golden on top!

      Reply

  29. 5 stars
    I use this as a base for caramel cookie bars, millionaire shortbread, toffee bars, and on its own. It disappears in less than eight hours when I bring a pan-full to work every time. Simple instructions, helpful pictures, good tips included. Long live shortbread!!!!

    Reply

  30. 5 stars
    Oh my! I doubled and made a batch last night. Followed recipe to a “T”. Easy to cut and held their shape but still had that great crumbly taste. Will try as cut-outs next. Traditional, Delicious and OH so easy!

    Reply

  32. I made these as a test batch last night in the pan with some vanilla and they taste great! Can I make this into a log and cut the cookies into bars? I’m thinking the baked edge might look better. Do they keep their shape?

    Reply

    1. Hi Ashely, they do keep their shape pretty well, I don’t know if you saw, but you can make cutout cookies with this dough as well, I am sure you can make it into a log and then cut the cookies into bars! Let me know how they turn out!

      Reply

  33. I love shortbread cookies and these sound amazing! I would love to have one now along with chai! Also, love the simple and outstanding options to make for different occasions.

    Reply

  34. Made this for the holidays with my family- everyone loved them compared to the store purchased ones I also brought (just in case) …, if I made a mistake – actually I don’t make mistakes- I should have cooked a little, maybe 2 minutes longer, most likely not… each day they just tasted better… I put them out on a tray next to the Italian super coffee maker and each day they were gone! Love the recipe… will make again

    Reply

  35. Personal experience (through my mother) about crumbly dough: She would always end up just putting the crumbly dough into the pan and pressing it down. No matter how long she kneaded the dough, it would not come together. My aunt (Mom’s sister-in-law) helped make it one year and her dough came together after just a tiny bit of kneading. Turns out my Mom has COLD hands! If you have COLD HANDS, the kneading doesn’t help as much! As I said, she just put the crumbly dough into the pan, after a bit of kneading, and pressed it down. Always came out just fine! So, consider just putting the still crumbly dough into the pan without trying “fixes” (after a bit of kneading) and just proceeding to the next step. It should be just fine. We had a great guffaw about the realization about her hands after all those years! BEST SHORTBREAD EVER, despite the crumbly dough.

    Reply

  36. As a Scot, I can tell this recipe will turn out great shortbread. Tried powder sugar for first time yesterday. Only fit for bin. I’m a purist and going back to my 1-2-3 method.

    Reply

  37. 5 stars
    I whipped up this dough as soon as I saw this recipe. Half of it was baked and has already disappeared and the other half is in my freeze. Maybe I can get some this time. lol

    Reply

  40. 5 stars
    I had never made shortbread before and wanted to give it a try for Christmas gifts. I did a trial run to see how I liked this receipe. OMG. This is unbelieveably delicious and I found them to be even better the next day. I had to bake for 40 minutes in my electric oven. 35 minutes didn’t seem to be enough but I am also at 4300 feet if that makes a difference.

    This recipe was so easy and delicious. Thank you.

    Reply