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What have you eaten today? (Low carb forum)
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<blockquote data-quote="maglil55" data-source="post: 2381173" data-attributes="member: 52911"><p>Traditional Scottish shortbread is only flour, butter and caster sugar. The issue with us is, of course, the flour. My mother and grandma used to add some cornflour to the mix which apparently helps to make it "short". Sugar can be solved with Monk Fruit (which with a whizz in a processor can become caster). Butter, I was taught to get it cold, cut into cubes and rub into the flour quickly. If the butter started melting your fingers were too warm! So always wash you hands in cold water and put your mix back in the fridge (or then the aired pantry). Add the sugar and they also added 1/2 teaspoon of salt. Almond flour on it's own won't produce the shortbread taste I'm longing for. I might have to do a bit of milling with the Kenwood as well! My education in baking as a child has stuck with me! (Oh, you have to refrigerate when the dough comes together).</p></blockquote><p></p>
[QUOTE="maglil55, post: 2381173, member: 52911"] Traditional Scottish shortbread is only flour, butter and caster sugar. The issue with us is, of course, the flour. My mother and grandma used to add some cornflour to the mix which apparently helps to make it "short". Sugar can be solved with Monk Fruit (which with a whizz in a processor can become caster). Butter, I was taught to get it cold, cut into cubes and rub into the flour quickly. If the butter started melting your fingers were too warm! So always wash you hands in cold water and put your mix back in the fridge (or then the aired pantry). Add the sugar and they also added 1/2 teaspoon of salt. Almond flour on it's own won't produce the shortbread taste I'm longing for. I might have to do a bit of milling with the Kenwood as well! My education in baking as a child has stuck with me! (Oh, you have to refrigerate when the dough comes together). [/QUOTE]
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