thePrairieMom

I don't think I'll make this again just because it wasn't 5 star and worth replacing my existing (slightly more complex) recipe. It also shrank down more than I expected and i followed it to a tee for single crust, including weighted parchment paper to bake it.

Simple yet tasty. Made this and both kids loved it. I made on a whim and didn't have time to make stock, so used low sodium store bought, but otherwise followed recipe exactly.

Followed recipe and thought it was good. Was nervous about using brown sugar as that is not the standard recipe, but wanted to give this a go. Seems like some gave low ratings simply because it didn't taste like 'traditional shortbread'. Traditional is simply 2 c flour, 1 c butter, 1/2 c castor. That's it, so it's nice to try a variation sometimes. And there's a million different varieties (icing sugar, corn starch, white sugar, etc.). I'd make these again and didn't find them bland at all (no different than other shortbreads). I pressed into a quiche pan, poked with fork to make pattern and sliced into triangles and they looked pretty.

Don't think I'd make this again. I found it okay to taste, but there are better recipes out there and the fact that you have all these great veggies, only to dump in a processed soup mix is a put off.

This was okay, but I probably won't make again. Followed recipe exact. I think the garlic was too much and I should have used only 1 small clove. I love onions and gravy so was surprised I didn't care for it.

Husband has this in his top 10 all time favourite list.