Rhonda Anderson wrote:
> Old Mother Ashby > wrote in
> :
>
>
>> As it happens, that is not a recipe for shortbread anyway - adding
>> corn starch, or corn flour as the Scots call it, results in something
>> called "melting moments".
>>
>
> Mmmmmm, melting moments..
>
> If you add custard powder you get "yo-yos".
>
> Double mmmmmm - I actually prefer yo-yos to melting moments.
>
>
>> *Shortbread* is not a cookie, nor a biscuit, it is just shortbread.
>>
>
> Aaah - the best of all. I do love shortbread.
>
>
>> Traditional shortbread may include rice flour, my mother never used it
>> and I don't care for it. But decorating with coloured sprinkles or
>> icing is an abomination.
>>
>
> I have always used the rice flour in the recipe I use. Haven't tried it
> without - perhaps I will next time. And yes - the most that has ever gone
> on to my shortbread is a sprinkle of sugar, and I don't always do that. I
> can't imagine putting sprinkles on <g>.
>
>> There are two traditional shapes. You can make it in fingers, which
>> are called shortbread fingers. Or you can shape it into a round. it is
>> possible to buy wooden moulds which leave you with an embossed
>> decoration of a thistle or the like, but I think they're twee. You
>> press round the edges with a fork, prick it all over with the fork and
>> score the top into wedges to assist breaking up the finished product -
>> this is known as petticoat tails. No sprinkles or nuts.
>>
>
> I have a wooden mould, but haven't been able to use it effectively - not
> sure what I'm doing wrong. I'll have to try again at Christmas. Fingers
> are easier, but for shortbread for entering in Penrith Show it has to be
> a round. Received a first for it last year (this year I stuffed it, still
> entered it but didn't get anything - knew I wouldn't) but one of the
> judge's comments was to watch the shape. I need to practice getting it
> nicely round and fluting the edges neatly.
>
>
"Received a first" she says modestly. I am impressed!

This seems to have been another rfc terminological wrangle. Carla gave
what appears to be a perfectly good recipe for melting moments, but she
made the mistake of describing them as shortbread. One can only assume
she's never tried making the real thing.

And along the way we've got a soup recipe!

Christine