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.