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

Susan Fox selene at earthlink.net
Fri Oct 3 10:47:00 PDT 2008

Uh oh.  I may have remembered the proportions in reverse.  <shamefaced>  
This is not a Good Brain Day.

I have the same book!  My mom brought it back from the UK during her 
days with Laker Airways publicity.  It's a good one. 


Elaine Koogler wrote:
> 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.
> Kiri
> 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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