Hi everyone It does make a difference what type of flour you use; the addition of a bit of rice flour to white flour makes a grainier biscuit. I don't think 'white flour' in the UK is the same as 'white flour' in North America - that is it is ground from a different kind of wheat. For a touch of corn starch to give a fine texture, just white flour, real butter and bit of icing sugar worked in are the only ingredients. Not sure about US icing sugar, ours has cornstarch added to it. I don't cook with white flour any more nor white sugar. I make shortbread with wholewheat flour, brown sugar and butter (and no cornstarch). For the pastry-like shortbread, check out recipes for 'squares' - those confections that are layered. The bottom layer is usually the same as shortbread (some recipes even state, in the method 'make shortbread crust') then you put the other goodies on top, such as apricot filling, raisin/pecan, coconut/raspberry...
-- bye for now Bev getting hungry in Sooke, BC (on Vancouver Island, west coast of Canada) Cdn. floral bobbins www.woodhavenbobbins.com To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
