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Photo by PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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PAMELA D. aPROpos of nothing is looking for: (1 recommendation)
I have a shortbread pan I have never used. What is your favorite shortbread to put into a stoneware mold?

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Last updated: Oct. 7, 2012 9:51 am
Posted: Oct. 7, 2012 8:36 am
Commented by: Don
Oct. 7, 2012 8:38 am
Hi, there is only one --- the original -- Traditional Shortbread Ingredients: 175g/6oz Self - Raising Flour (replacing 2tsp with 2tsp Rice Flour) 50g Sugar 100g Butter Rice Flour - for sprinkling Baking Directions: Preheat oven to 160c/325f/gas 3 Cream the butter and sugar until almost white and gradually add the flour; Squeeze the whole mixture into a large ball; Remove from the bowl and dust in the rice flour; Press into an 8inch square tin and smooth and make pinpricks all over; Bake in the preheated oven for 25 minutes; Remove, dust with caster sugar and cut into 12 fingers; Cool for 15 minutes in the tin; Place on a rack until cold and store in an airtight tin.
Oct. 7, 2012 8:49 am Love this recipe of Avon's!
Oct. 7, 2012 8:52 am If I may share my own recipe as well...neither of these recipes are traditional like Don's, but fun for a change.
PAMELA D. aPROpos of nothing
Oct. 7, 2012 9:49 am
Thank you, CC. Will have to wait on some ingredients but I do see those in my future.
PAMELA D. aPROpos of nothing
Oct. 7, 2012 9:51 am
Thanks, Don. Think I can go with that one, happen to have rice flour.
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