|by Jann Johnson|
Not just for teatime anymore, this tasty Scottish cousin to our old friend biscotti is as delicious savory as sweet--and a snap to make.
1 - 10 of 41 for rice flour shortbread
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Beat butter until ... Stir salt into flour and mix well, ... a light dusting of confectioner's sugar if serving right away, or store in an airtight tin.
Cream butter and sugar. Add rice flour, then regular ... and refrigerate. Slice and bake at 275 degrees for 12/ hour to 45 minutes until lightly browned.
Grease 8" round ... sugar, then both flours with electric beater ... Cool in pan on rack 30 minutes. Loosen sides. Turn out and invert. Cool completely.
Cream butter and sugar add salt, flour and knead together ... out 1/4 inch thick and cut with cookie cutter. Bake in medium oven at 350 for 13 to 15 min.
Cream butter & sugar. Add flour & rice flour mixed. Put ... This recipe is from my dad side of the family. This was from his dad and the dad before him.
Cream butter and sugar. Sift flour and rice flour and fold ... and cut into bars with a fork. Bake in a 300 degree oven for 55 minutes. Cut again to cool.
1. Sift the flour. 2. Cream ... Add the flour, rice flour, dry coconut ... sections. 7. Bake in a moderate oven at 375 degrees for 35 to 40 minutes. Cool.
Beat butter until creamy, add flour and work in well. Add mixed sugar and rice flour. Work in ... confectioners icing, red or green cherries for garnish.
Cream butter and sugar. Blend the 2 flours. Add flour ... of bread before baking. Shortbread was used in Scotland on special occasions only at high tea.
Mix and knead well. Pat in pan. Mark in fingers or squares and punch with fork. Bake for 1 hour or until lightly browned. Bake at 300 degrees. ...
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