2 Reviews of Shortbread

From: Lois M

On Sep 3, 2004

This is the same shorbread recipe that my Mom used to make and I have made (and eaten) all my life it is excellent, the only differance is we roll it out thin and cut it into shapes and it only takes about 10 min to bake, you can decorate them with sprinkles and such as well

From: Jangomango

On May 24, 2003

Excellent recipe for shortbread. Not too buttery, not too sweet, not too floury and the amount of crunch from the rice is just right. For cooks who haven't made shortbread with ground rice, it comes as a bit of a surprise how yummy it it. The ground rice needs to be commercially ground (that is, sold as ground rice) not ground at home. Otherwise the bits would be too big. It helps to score the shortbread before cooking into diagonal pie wedges. It's a great idea to cook in the flan tin.