SC - Lamb Subtlety

[LrdRas@aol.com]

     I've noticed that sugar amounts in shortbread recipes vary a bit.  
     Personally I like it a little sweeter but some don't.  You should be 
     able to experiment with the sugar amount to find the flavor you're 
     looking for.  I have found that cookie stamps or presses work nicely 
     with shortbread dough, just roll it in a small ball and press the 
     design in the top.
     
     Mercedes


______________________________ Reply Separator _________________________________
Subject: RE: SC - Shortbread help, please 
Author:  <sca-cooks at Ansteorra.ORG > at smtp
Date:    9/24/97 9:25 PM


Okay, an update on the shortbread problem.
     
I tried the original mix, patted down, at 325 until the edges browned.  It's 
dry, it's (after cooling) hard as a rock.
     
I've tried the "add 3 T water" approach and I agree that the product looks a 
little more like crumbly dough than dough crumbs.  I've patted it down and it's 
in the oven.  But I don't have high hopes it'll turn out any different.
     
A friend looked up a "Scottish shortbread" recipe for me an dfound a very 
different ratio of fat/sugar/flour (instead of 1-2-4, it works out to 1 1/2- 
2-3, I think.


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