[Sca-cooks] Period Flour Query and shortbread

[Sue Clemenger]

I do the triple-whammy ginger thang when making ginger cookies (the soft
kind).  Hmmm....might have to make those, too.
Or maybe oatmeal cookies with dried morello cherries....
--Maire, in a "cookie making" mood ;o)
----- Original Message -----
From: "Anne-Marie Rousseau" <dailleurs at liripipe.com>
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Sent: Friday, February 09, 2007 9:17 AM
Subject: Re: [Sca-cooks] Period Flour Query and shortbread


> Yep, that's my recipe too. Though I've been known to accidentally throw in
> candied ginger, powdered ginger and fresh minced ginger... ;)
>
> Hmm. Rice flour would do some interesting things to the texture. Might
have
> to try that!
>
> --AM
>
> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Sue Clemenger
> Sent: Friday, February 09, 2007 8:07 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Period Flour Query and shortbread
>
> I've always wondered about that...well, at least since I saw my first
> shortbread recipe that included rice flour, and thought WTF?
> What effect would reducing the gluten have on the shortbread? Make it more
> tender or something? When I make it, I just use regular unbleached flour,
> sugar, and unsalted butter...yumm....
> --Maire, actually thinking of making some this weekend so that she can get
> the butter out of the house before Lent starts in a couple of weeks....
>
>
>
>
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