Les’ Shortbread

LES’ SHORTBREAD

 

Ingredients:

1 lb. butter softened

2 t. water

1 C fruit sugar

3 C. flour

1 C. rice flour

1 C. corn starch

 

Directions:

Make a hole in the butter, put in water and sugar and mix with hands on a flat surface.

 

Sift 3 times: flour, rice flour and corn starch.

 

Add gradually to butter mixture until a solid mass.

 

Pour into a 4 cornered cookie sheet. With heel of hand flatten the batter. Roll out with rolling pin. Prick all over with a fork.

 

Bake in oven on low temperature (about 300 degrees) until brown around edges.

 

Mom always sliced it on an angle then ate the little leftover bits with a hot cup of coffee. Les Hodges became the most recent baker of the Shortbread. And they were delightful. He sent many tins to his family as gifts.