does self-raising flour change with age? [Food/Vendor]
2009 Dec 17
thanks. maybe i will try a batch with regular flour that i add my own stuff too. the recipe is great. my friend's scottish mom makes it all the time, it was a family recipe.
here it is, if you are interested.
iced ginger shortbread
base:
4 ozs butter
2 ozs sugar
8 ozs self-raising flour
1 teaspoon ginger
cream butter and sugar together. add flour and ginger (mix ginger into flour first) and mix well. press firmly into a parchment lined baking pan (small square). bake at 325 for 30 minutes
icing:
4 tablespoons icing sugar
1 teaspoon ginger
2 tablespoons butter
1 tablespoon of Lyle's golden syrup (key to success!)
while shortbread is cooking heat the above gently, stirring occasionally, until smooth. while both icing and shortbread are still warm, pour icing over shortbread. cut into squares when cool.
Notes:
- the dough for the base will be very floury, this is ok. it will correct itself when cooking.
- lyle's gold syrup might be with regular maple syrup, or corn syrup or in the baking aisle.
- i add finely diced candied ginger to the base sometimes.
here it is, if you are interested.
iced ginger shortbread
base:
4 ozs butter
2 ozs sugar
8 ozs self-raising flour
1 teaspoon ginger
cream butter and sugar together. add flour and ginger (mix ginger into flour first) and mix well. press firmly into a parchment lined baking pan (small square). bake at 325 for 30 minutes
icing:
4 tablespoons icing sugar
1 teaspoon ginger
2 tablespoons butter
1 tablespoon of Lyle's golden syrup (key to success!)
while shortbread is cooking heat the above gently, stirring occasionally, until smooth. while both icing and shortbread are still warm, pour icing over shortbread. cut into squares when cool.
Notes:
- the dough for the base will be very floury, this is ok. it will correct itself when cooking.
- lyle's gold syrup might be with regular maple syrup, or corn syrup or in the baking aisle.
- i add finely diced candied ginger to the base sometimes.
hipfunkyfun
thoughts?