SC - Fine cakes/Shortbread-VERY LONG
Catherine Deville
catdeville at mindspring.com
Sun Sep 3 11:10:06 PDT 2000
Thanks to Ld. Bogdan de la Brasov, C.W. and all of those who sent me a
great deal of information on the fine cakes recipe. I'm definately going
to want to play with this, and it's very close to what I would consider a
"shortbread" as I make shortbread.
I would appreciate one more bit of information, if I may impose...
Ld. Bogdan said:
> I've run a small batch to test my ideas about the fine cakes recipe. I
> roasted five cups of pastry flour in a covered casserole and sifted it
> fine
how long did you roast it? since I've never seen roasted flour I'm unsure
of what I'm looking for to know that it's ready.
thanks!
I remain, in service to Meridies,
Lady Celia des L'archier
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