Tulio
Tulio

Impossible to resist!

Email sent: May 18, 2020 8:30am

Is this your brand on Milled? You can claim it.

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New Arrivals
Knitwear
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Items Under $20
Image of Meryl Cardigan - Latte

Meryl Cardigan - Latte

$59.95

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Luna Track Pants - Slate

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Karissa Knit Top - Beige

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Rosie Poncho - Coffee

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Riley Chenille Jumper

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Selma Jumper - Burgundy

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Missouri Jumper - Navy

$39.95

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Missouri Jumper - Dusty Peach

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Salima Knit Cardigan - Pink

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Cocoon Bamboo Cardi - Tobacco

$79.95

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Mahala Dress - Wine

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Image of Ginnevra Cape Dress - Autumn Spot

Ginnevra Cape Dress - Autumn Spot

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Traditional Scottish Shortbread

https://www.daringgourmet.com/scottish-shortbread/

Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a year-round favorite treat for centuries!

Ingredients

 

  • 2 cups (240 grams) all-purpose flour
  • 2 sticks (230 grams) quality unsalted butter , cubed and softened at room temperature (the better the butter, the better the shortbread)
  • 1/2 cup (120 grams) caster sugar (or pulse granulated sugar in a blender until very fine. Do NOT use powdered sugar)
  • 1/2 teaspoon salt

 

 

Instructions

  • Preheat the oven to 350 degrees F.  Butter a 8x8 or 9x9 inch square baking pan.  You can also use a round cake can and cut the shortbread into triangles.
  • Place the caster sugar, flour, salt and butter in a food processor and pulse until it's combined and looks like coarse breadcrumbs but is soft and pliable and comes together in a dough when you press it together between your fingers. If it's too dry and crumbly it needs to be pulsed a bit longer. (If using any add-ins, stir them in at this point.)

Instructions Continued

 

3.  Pour the mixture into the greased baking pan.  Use your fingers and hands to firmly press down the mixture. Note: If the mixture is too dry to work with, including pricking with a fork (see below), then it was not pulsed long enough in the food processor.

 

Optional:  Prick the shortbread with the tines of a fork, creating rows.  Some people also like run a knife between each row of fork tines to make cutting the shortbread easier after it's baked. 

 

4.  Place the shortbread on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool. Cut and serve.
 
Store the shortbread in an airtight container for up to several weeks.  Its flavor and texture improves over time.  
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Tulio 4A/229 Robinson Road East Geebung, Queensland 4034

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