ADVERTISEMENT
Does anyone have a recipe for shortbread usng cornstarch?
It turns out beautifully!
I have been baking Scottish Shortbread for over 50 years, and never, ever, baked it at 400 degrees! My Scottish grandmother's recipe says "bake in a slow oven". I bake mine at 350
and it turns out perfectly.
You can use semolina instead of rice flour.this is good biscuits for vegans has no egg.
Anyway to make a soft shortbread cookie?
1.) are there acceptable alternatives to rice flour?
Rice flour? Wondering if Rice flour is an ingredient in "true" Scottish Shortbread?
I make a similar recipe and use the food processor. It’s sandy but then I pat it on the cookie pan. Make a double recipe one at a time.
May not be Scottish but I add 1 T ground cardamom for amazing flavor.
I make, "Scotch Cake's", every year, right after Thanksgiving. I don't allow mine to, " brown", at all. Pale in color. The secret to the BEST flavor is to HIDE them in a cool, dark place and let them AGE!! Without the aging you just DON'T have the amazing flavor. Bring them out at Christmas.
Have never seen a shortbread recipe baked at 400 degrees as this recipe indicates. Is this correct ??
Comments