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Cooking, Doyle Moore, WILL Chef-in-Residence
Scottish Shortbread: 4 c flour, 1 c
cornstarch, 1 c sugar, 1 lb butter (vanilla if you
wish); mix until crumbly; press mixture onto jelly roll
pan; poke holes in mixture; bake at 300 degrees
for approximately one hour until lightly brown around
the edges
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