This is interesting, as the classic Scottish recipe for shortbread is 1 part sugar, 2 parts butter, 3 parts flour, and that's not quite that. However, it is also quite usual to substitute some of the flour for corn starch - or, even more traditionally, rice flour.*
* Fascinatingly, a lot of early twentieth century Scottish biscuit recipes make use of rice four.
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: Friday, December 22nd, 2017 06:37 pm (UTC)* Fascinatingly, a lot of early twentieth century Scottish biscuit recipes make use of rice four.