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