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Scottish Shortbread IV

Reviewed: Dec. 5, 2012
My grandfather was a baker in Scotland before coming to the United States. He taught me this: to get the right texture (those litte crumbly layers) and "crunch" you need to replace 1/3 of the flour with rice flour. Cornstarch can be substitued. Traditionally, white (castor/superfine) sugar is used.
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Empire Biscuits

Reviewed: Oct. 15, 2012
If you want the real "crunch" of shortbread, substiute one cup of the flour with one cup rice flour or cornstarch.
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