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What was your fasting blood glucose? (full on chat)
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<blockquote data-quote="Annb" data-source="post: 2696356" data-attributes="member: 25851"><p>I always make shortbread using the rubbing in method and it always turns out well. Actually, I've never seen a creaming method for making shortbread. Interesting. Are the quantities the same in both recipes? My most successful version was using about 1/4 wholemeal to plain flour and vanilla paste. Everyone wants more of it, but no baking at the moment while the kitchen is almost unusable.</p></blockquote><p></p>
[QUOTE="Annb, post: 2696356, member: 25851"] I always make shortbread using the rubbing in method and it always turns out well. Actually, I've never seen a creaming method for making shortbread. Interesting. Are the quantities the same in both recipes? My most successful version was using about 1/4 wholemeal to plain flour and vanilla paste. Everyone wants more of it, but no baking at the moment while the kitchen is almost unusable. [/QUOTE]
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