[Sca-cooks] Period Flour Query and shortbread

[Sue Clemenger]

If she's a ginger freak like I am, probably all 3 at the same time.  I've
not done it with shortbread, but have done it quite successfully for over a
decade in ginger/molasses cookies.  The three gingers are in different
enough forms (powdered, fresh/grated, candied) that they lend different
ginger experiences to the cookies, as well as bringing subtler side-flavors,
and of course, textures.
They were one of that last things that my Mom wanted to eat, when she was
dying.  (That sounds wrong....what I meant was, they were good enough to
tempt her flagging appetite...that, and my Wiccan Chicken Soup ;o)
--Maire

----- Original Message -----
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
Sent: Sunday, February 18, 2007 9:08 PM
Subject: Re: [Sca-cooks] Period Flour Query and shortbread


> "Anne-Marie Rousseau mentioned about shortbread:
> <<< Yep, that's my recipe too. Though I've been known to accidentally
> throw in candied ginger, powdered ginger and fresh minced
> ginger... ;)  >>>
>
> All at once? Or different ones in different batches?
>
> Perhaps I'll have to try some of the period shortbread or shortbread-
> like recipes. I don't know if I'll have any candied ginger around
> then though. It usually gets eaten pretty quick.