Shortbread sugar? Do you use regular cane sugar or confectionary (icing) sugar?

M

marilynfl

Moderator
nI'm going to try and reproduce a gluten-free lemon shortbread for a friend. White flour is replaced with 3 kinds of rice flours (regular, brown, sweet). I already have two of those and will make the brown by grinding golden brown rice, but I'm stumped on the sugar. The list of ingredients from the retail cookie just says sugar.

Sugar, Butter (unsalted), Rice Flour, Brown Rice Flour, Sweet Rice Flour, Tapioca Flour, Cornstarch, Potato Starch,

Xanthum Gum, Water, Baking Soda, Food Starch-Modified (Corn).

I don't even know what that last ingredient does.

Laurie Colwin's shortbread recipe (confectionary sugar, wheat flour and rice flour and of course, butter) is my go-to shortbread.

I'm uncertain since a recipe using mostly rice flour + other starches will be new to me.

http://simplysharis.com/catalog-3-Baked_Goods.html

 
I have used both. But my preference is berry sugar, or fruit sugar. I do shortbread with lavender

flowers and one with chopped Nicoise olives, both of which for some reason I prefer icing sugar. Remember that icing sugar has cornstarch in it, so your recipe might give you a clue.

Hey, I just edited your post and it saved. I put the n in at the beginning of the message.

 
Marilyn, once you try the GF version, would you post it, please?

I'd love to have a good GF cookie to make for them and others to share. Thanks!

 
I'll give you an honest opinion, how's that. I haven't had much luck with GF, but this seems pretty

easy. If I can figure out what to leave out since it won't be sitting on a retailer's shelf, I'll be happy.

Because history has shown that I can come up with a recipe, but it's not not.

Right now, I'm thinking of zesting a lemon peel and putting the sugar in it to soak up.

 
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