Guest guest Posted January 23, 2002 Report Share Posted January 23, 2002 BL- Could you send the recipe you made with the millet and coconut oil???? Thanks Amy Keith Olson wrote: > LaDonna > > Have you tried this shortbread recipe? We had a very similar one from > the cornstarch box a few years ago and it worked just great with > coconut oil and millet flour to replace the rice flour. We even took > some in to the doctor's office (he's Scottish) and he told us it was > the best shortbread he had had in a long time. > > Of course, my grandfather was Scottish, so I knew what shortbread > should taste like - grin! > > If you use a vegan margarine, watch that it isn't one designed to > remain soft in the fridge. These usually have water blended and they > throw the recipes off, that's why I prefer something with a little > more fat content. > > BL > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2002 Report Share Posted May 23, 2002 Shortbread 1/2 cup cornstarch 1/2 cup powdered sugar 1 cup rice flour 3/4 cup vegan margarine Sift cornstarch, powdered sugar and rice flour together. Add margarine. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1 " balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 F for 20-25 minutes or until edges are lightly browned. Variations: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. OR Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2002 Report Share Posted May 23, 2002 Great idea, Brenda Lee. . .I like the millet flour idea. Your shortbread sounds delicious! You are right about vegan margarine being soft. . .although I tend to use it without too many problems. Actually, for the past 15 years or so I haven't even had a can of solid fat (shortening) in the house. . .and have used oil as a replacement for it for everything. . .including pie crust. It works pretty well. If the flavor of the margarine is desired. . .it is possible to use 50% oil/50% margarine and it works nicely. Using oil gives the finished product a tender crumb. . .whereas shorting or hard fat gives a flaky crumb. . .which is the main difference I've found. The coconut oil idea is a good one for a natural, solid fat. LaDonna - " Keith Olson " <kolson99 > If you use a vegan margarine, watch that it isn't one designed to remain soft in the fridge. These usually have water blended and they throw the recipes off, that's why I prefer something with a little more fat content. > BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2005 Report Share Posted May 23, 2005 LaDonna Have you tried this shortbread recipe? We had a very similar one from the cornstarch box a few years ago and it worked just great with coconut oil and millet flour to replace the rice flour. We even took some in to the doctor's office (he's Scottish) and he told us it was the best shortbread he had had in a long time. Of course, my grandfather was Scottish, so I knew what shortbread should taste like - grin! If you use a vegan margarine, watch that it isn't one designed to remain soft in the fridge. These usually have water blended and they throw the recipes off, that's why I prefer something with a little more fat content. BL Quote Link to comment Share on other sites More sharing options...
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