Post by account_disabled on Dec 26, 2017 7:56:52 GMT
Hi,
I plan to bake an array of cookies for a thank you gift basket. Since the recipient isn’t fond of overly sweet cookies, and prefers cookies to have with tea and coffee, im going to include some shortbread.
I did a test batch of a dozen shortbread cookies using Tartine’s shortbread recipe. It uses equal parts flour and butter, and about 30% cornstarch. But I’m really not fond of that flour and cornstarch blend. There’s something about the cookie texture that I’m not liking, It’s too soft. It lacks even a hint of crunch. It’s way too soft to dip.
I’m thinking rice flour like many British recipes would be the way to get the texture I want. But I’m not sure what type of rice flour the British use. Plain rice flour or the sweet rice flour (aka glutinous rice flour). Anyone know the type of rice flour the British use in shortbread?
Thanks!
For more details:
Whiteboard Overview Video
I plan to bake an array of cookies for a thank you gift basket. Since the recipient isn’t fond of overly sweet cookies, and prefers cookies to have with tea and coffee, im going to include some shortbread.
I did a test batch of a dozen shortbread cookies using Tartine’s shortbread recipe. It uses equal parts flour and butter, and about 30% cornstarch. But I’m really not fond of that flour and cornstarch blend. There’s something about the cookie texture that I’m not liking, It’s too soft. It lacks even a hint of crunch. It’s way too soft to dip.
I’m thinking rice flour like many British recipes would be the way to get the texture I want. But I’m not sure what type of rice flour the British use. Plain rice flour or the sweet rice flour (aka glutinous rice flour). Anyone know the type of rice flour the British use in shortbread?
Thanks!
For more details:
Whiteboard Overview Video