Originally Posted by blissful
Archiduc, thank you for the nice information. I make an awesome shortbread but not with rice flour, I use corn flour, butter, white flour and powdered sugar. I'll give yours a try-I need to find rice flour and castor sugar.
By the way, I loved haggis in Scotland. I'd like to make some here. ~Bliss
I`m glad you appreciate the information.
Now, let`s get down to the basics or, in the UK we would call it "the brass tacks"!
Rice flour - you should be able to buy this as ground rice in a supermarket or rice flour in a specialist South East Asian or Indian store as "Rice Flour". It feels like very fine white sand when rubbed between the fingers.
Powdered sugar - or castor or caster sugar. In the UK, this is a white sugar which is finer than that which one would add to a cup of coffee/tea, but not as fine as one which might be used to make a buttercream icing for a birthday cake. In short, I suspect that powdered sugar in USA terms is the same as Caster sugar in UK terms!
Which flour to use in a shortbread? The flour should be white with no added raising agent.
Finally, which fat to use - no debate - it HAS to be butter.
Hope this helps,