SC - corn flour? - oop

[Lilinah biti-Anat]

Magdalena wrote:
>"For a smooth melting texture:
>
>100g plain soft flour
>50g cornflour
>100g butter
>50g icing sugar"
>
> >From _A Year in a Scots Kitchen_ by Catherine Brown
>
>So this would be
>in American terms
>
>white flour

For non-Americans, we have this stuff at the supermarket called 
"all-purpose flour". It's a white wheat flour (i prefer unbleached 
which is only slightly less white), but i suspect that a cake flour 
might give an even more "smooth melting texture".

>cornstarch

Yes

>salted butter

I bake with unsalted, also known as sweet, butter, but some folks 
prefer salted...

>powdered sugar

Yes

Anahita al-shazhiya

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