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Easy Shortbread #2
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | cup | Sugar » +2 tablespoons |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
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There are different types of sugar, |
|
| 1 | pound | Butter |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious
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|
|
| 3 1/2 | cup | All-purpose Flour |
All-purpose Flour
All-purpose flour, pronounced 'awl-PUR-puhs flour' is a staple in baking and cooking. It's a flexible ingredient made from wheat that has been milled to remove the bran and germ, leaving behind the endosperm
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|
|
| 1 | cup | Rice Flour |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 40 Minutes | 1 hour |
Directions:
Preheat oven to 350°F / 180°C / Gas Mark 4
1. Place 1 cup sugar in food processor; blend for 30 seconds to a powder.
2. Add the sugar to the softened butter and cream mixture until very fluffy.
3. Combine flour and rice flour.
4. Beat into butter mixture, a cup at a time.
5. Turn batter out onto a lightly floured surface.
6. Knead until smooth, adding up to 1/2 cup more all-purpose flour, if needed.
7. Press into a 15 x 9 jelly roll pan.
8. Score into bars with a sharp knife.
9. Prick surface with fork.
10. Sprinkle with remaining 2 tablespoons of sugar.
11. Bake 10 minutes in a preheated 350°F oven.
12. Lower heat to 300°F and bake until golden, about 30 to 40 minutes.
13. Cut along scored lines, cool and store in air tight container.
Submitted by Ailsa C. | December 14th, 2023 See all of Ailsa C.'s Recipes.
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Tested and True
Next time you're grilling, use a bunch of rosemary sprigs tied together as your basting brush. It's a helpful tip that gives your food a hint of rosemary flavor and makes your backyard smell wonderful, too. Tie them up, dip in oil, and brush on your meats or veggies.
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