[Sca-cooks] Couple of quick questions for the list....

Elaine Koogler kiridono at gmail.com
Fri Oct 3 10:30:59 PDT 2008

Actually, I have a similar recipe only I use 1 part butter to 2 parts sugar
to 4 parts flour!  They turn out really well...and you can make them even
more special by adding minced candied ginger to the mix...I don't really
have a quantity, but whatever looks right!  The basic recipe comes from a
Scottish cookery book from a Rural Home Women's group that I purchased in
Scotland many years ago.  The recipe is actually called "Petticoat Tails",
but it is shortbread!  When you bake them, be sure that pierce them several
times with a fork so that they cook more evenly.


On Fri, Oct 3, 2008 at 12:21 PM, Susan Fox <selene at earthlink.net> wrote:

> On the other hand, I do have the best formula for Scotch Shortbread:
> 1 cup butter [real, salted]
> 2 cups sugar [any kind: brown, white, powdered]
> 1 cup rice flour
> 3 cups all-purpose flour
> Cream butter and sugar, mix in flours.   Pat into pie pan, round cake pan,
> stoneware mold;  for bake sale purposes, a muffin tin will work,
> particularly if you make them nice and thick, half an inch at the minimum.
>  Bake until JUST brown, not too dark.
> These sell well, are not glaringly inappropriate for SCA milieu [like the
> chocolate chips] and also make a nice base for cheesecake if you are so
> inclined.
> Selene

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