SC - Cornflour

[Brian L. Rygg or Laura Barbee-Rygg]

My shortbread recipe calls for rice flour.  Here it is:

Shortbread

¼ C. powdered sugar
¼ C. superfine* sugar
1 C. butter (2 sticks) [do not substitute]
1/3C. rice flour**
12/3 C. unbleached flour

 Preheat oven to 300-325°F.
 Mix sugars together in small bowl.  Cream butter and sugar in large bowl.
Mix flours together in separate bowl.  Gradually incorporate flours using
hands (or mixer on low speed) and butter-sugar mixture until dough is
smooth.  DO NOT OVERWORK. Pat dough into pan or mold or form into a 9-inch
round, approx. ½ inch thick.
 Bake for 45 minutes to 1 hour, or until shortbread is lightly browned and
still somewhat springy to the touch.  Let cool, and then run a knife around
the edges to loosen from the pan or mold.  Then gently remove to a cooling
rack.

*Comes in a box and can be found with the other sugars at Albertson's.
**Rice flour can be found locally at 2-J's Produce Market.  Check health
food stores, too. Or you can grind your own.

Cook's notes:  When I make this for events, I double/triple (depends on the
thickness you want) the amounts and then bake in my half-sheet pan.  Cut
into fingers to serve.

Raoghnailt/Laura
Stan Wyrm, Artemisia/Great Falls, MT
rygbee at montana.com
Veritas praevalebit

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================