Re: [lace-chat] shortbread recipe
> and bit of icing sugar worked in are the only ingredients. Not sure about > US icing sugar, ours has cornstarch added to it. In Australia we can buy icing mixture which has cornflour added or pure icing sugar which is powdered sugar. Cheers, Yvonne. To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
re: [lace-chat] shortbread recipe
Yes, our icing sugar has cornstarch in it too - that's what gives it that silky feel when you rub it between your fingers, and what makes it thicken up instead of just turning to syrup when you add milk or water to it for a glaze. -- -- Martha Krieg [EMAIL PROTECTED] in Michigan To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
re: [lace-chat] shortbread recipe
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]
Re: [lace-chat] Shortbread
Hi, The recipe that I have from my mother does not contain rice flour. It uses plain flour, All Purpose to those in the States. Shortbread 8 ozs. plain flour 4 ozs icing sugar (confectioners sugar I think in the States) 8 ozs butter pinch of salt (I usually omit this) Preheat the oven to 355 degrees Farheneit. Sift sugar and salt, cream sugar and butter until light and fluffy, work in the flour, knead lightly into a dough. Press out into a round about 3/4 inch thick and prick over with a fork. I cut through marking the round into sections with a knife before baking. Bake in the centre of an oven at 355 degrees Fahrenheit for about 15 minutes until biscuit coloured, (light golden). Dust with caster sugar when cooled. The dough can be pressed or rolled out and cookie cutters used to cut rounds of the dough. When I make shortbread biscuits I use the above recipe and roll to a thickness of about 1/4 inch. The cooking time needs adjusting perhaps only 8 minutes for cut shapes of this thickness. Maybe I will make shortbread next week for our next lace meeting as it's my turn to provide the refreshments. Eve London, UK. To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Shortbread
Using rice flour in shortbread is traditional and gives good results. What does shortbread look like if it doesn't look like pie ctust? Patricia in Wales [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
