[Sca-cooks] What to make
susanrlin at gmail.com
Mon Dec 21 09:01:48 PST 2009
I'll agree with that! My parents brought me back a cookbook from their trip
to Scotland years ago and the recipe indeed calls for rice flour and white
On Mon, Dec 21, 2009 at 9:56 AM, Susan Fox <selene at earthlink.net> wrote:
> If you can, substitute rice flour for 1/4 of the total flour in the recipe.
> Makes the shortbread very "short" and crumbly and gives it slightly gritty
> bite which will make every true Scot roll their eyes toward heaven and
> mention their grandmother.
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