SC - puns and court

[Russell Gilman-Hunt]

Debra Hense wrote:

> nd I always learn something new when I teach that class - maybe
> because I am
> always stumbling across something new to try and share with everyone.
> This time
> I used filbert flour - I learned that when working with nut flour -
> you need to cut way
> way back on the shortening, as the flour when it cooks will supply its
> own. I also
> learned that garbanzo bean flour (no gluten - good for cecilac(sp?)
> disease) holds
> together extremely well without a lot of extra work. Would be good as
> a substitute
> for wheat based flours.

The romans made flatbread out of garbonzo flour, I cheat and use the
hummus mix instead of grinding my own, and you can take thick hummus,
mold chill and fry it up like polents, very yummy use of a leftover.

> And, if it lasts that long - shortbread almost always tastes even
> better the next
> day after its been made.

Keep it in a tin with a slice of apple and it is good 2 weeks after it
is made!

margali


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