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Date: | Thu, 8 Jan 1998 10:56:25 +0100 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi all. I found one other shortbread recipe I managed to leave out of my
summary. The ingredients were listed in U.S. measurements when I received
it. I'm going to try to convert them and include both--BUT since they were
originally by volume, so are the conversions. I was at a loss as to how to
get them into weight measurements. I am far from a mathematician!
And thanks to those of you who sent me recipes from other printed sources.
I'm not including those here, though, because I'm personally uncomfortable
with posting copyrighted materials in such a public forum.
Shortbread
1/2 c. cornstarch (118 ml.)
1/2 c. powdered (confectioners) sugar (118 ml.)
1 c. white rice flour (236 ml.)
3/4 c. butter (177 ml.)
Sift dry ingredients. Rub butter in by hand. Refrigerate for one hour.
Roll into balls and place 1/2 inch apart on ungreased cookie sheet. Press
with fork. Bake at 300 F (150 C) for 20 minutes.
NOTE: For those of you who may never have made shortbread in either your
pre-Celiac days or in your current incarnation, purists insist on using
butter--no substitutes.
Best to all--Jane Smith from Pennsylvania
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