RICE FLOUR SHORTBREAD RECIPES
SHORTBREAD, 10 WAYS RECIPE - NYT COOKING
Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Total Time 1 hours
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http//schema.org, Calories 130, UnsaturatedFatContent 2 grams, CarbohydrateContent 14 grams, FatContent 8 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 5 grams, SodiumContent 61 milligrams, SugarContent 6 grams, TransFatContent 0 grams
LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD RECIPE | BB…
Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream
Provided by Sarah Cook
Categories Dessert, Dinner
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
- To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
- Cut the shortbread into shards and serve with the possets and little spoons.
Nutrition Facts : Calories 843 calories, FatContent 68 grams fat, SaturatedFatContent 39 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 43 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
More about "rice flour shortbread recipes"
SHORTBREAD, 10 WAYS RECIPE - NYT COOKING
Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
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TRADITIONAL SCOTTISH SHORTBREAD - THE DARING GOURMET
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SIMPLE SHORTBREAD RECIPE | COLES - COLES | RECIPES & MEAL ...
For the flour I'm going to use a mixture of plain flour and rice flour. The rice flour gives the shortbread that distinctive texture. I like to add a little bit of the flour in at a time. This will help incorporate the mix easily and you won't overwork it. So just when it's incorporated add the next lot of flour. The last little bit of flour …
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CLASSIC SEPARATE-GRAIN CAROLINA GOLD RICE - RICE RECIPES ...
Add the rice, stir once, and as soon as the water returns to a boil, reduce the heat to low. Simmer gently, uncovered, stirring occasionally, until the rice is just tender with no hard starch at its center, about 15 minutes. Drain the rice …
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HOW TO MAKE PERFECT SHORTBREAD | FOOD | THE GUARDIAN
30/09/2010 · Scottish food expert Sue Lawrence knows her shortbread – and she uses cornflour, rather than ground rice, to give a "nice melt in the mouth texture" – 50g to 200g plain flour…
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TRADITIONAL SCOTTISH SHORTBREAD - THE DARING GOURMET
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