adjustment shortbread recipe

Dana said:

I found following recipe on Google, but have a little
problem with the conversion of the ingredients. The
flour and sugar ere easily measured, but the butter
seems to be tricky.

Here is a recipe from a Scottish friend with the
measurements all ready:

110 g /4 oz plain flour 55 g/ 2 oz rice flour
1/4 tsp salt 110 g/ 4oz chilled butter cut into small dice
55 g/ 2oz caster sugar 1 egg yolk

Oven at 180C/350F/Gasmark 4)

Sift the flours and salt into a bowl. Toss the butter dice
in the flour and rub in until the mixture resembles fine
breadcrumbs. Mix in the sugar and add the egg yolk to form a
stiff dough.

Press the dough into a shallow 18 cm/7 in [censored] tin lined
with parchment or greaseproof paper. Mark into 8 wedges and
use a fork to dimple the surface all over.

Bake in preheated oven for 40 minutes or until light golden
brown. Let the shortbread cool slightly before turning out
onto a wire rack. When cold dredge with caster sugar

Quoted message said:

I found out that one cup is 240ml, but I would like to
have the weight in gramms (rather than e.g. teaspoons). Is
there a website that takes in consideration the mass of a
product and can give me the weight?

Don't know of there is such a site, but a pound of
butter is about 2 cups. Of course converting is tricky
since the volume measure depends on how the butter is
packed into the cup.

Quoted message said:

I just made them this evening by guessing the amount of
butter, and they were good and my flatmates enjoyed them
all, but I forgot to write it down 🙂 And the original
recipe should taste better, in my opinion.

Also the baking time was a bit too long, I pulled them out
of the oven after 40 minutes and they were slightly burnt.
The cause could also be my oven wich isn't accurate in
temperature, but I'll have a new one in 3 months 🙂

Thanks in advance for any advice you can give!

Dana

<quote Google>
--------------------------------------------------
From: Jill McQuown ([email hidden]) Subject: Re:
Scottish Pan Bread

View: Complete Thread (2 articles) Original Format
Newsgroups: rec.food.cooking Date: 2002-03-23 20:51:16 PST

<[email hidden]> wrote in message news:11437-3C9D586A-191@storefull-
2292.public.lawson.webtv.net...

Quoted message said:

looking for a recipe for Scotish Pan Bread my Aunt used
to make in Glasgow.

Was it possibly shortbread? Not sure what you mean by "pan
bread", but here's my Scottish grandmother's recipe for
short bread:

3/4 c. butter (do not use margarine) 4 c. flour, sifted 1
c. sugar
1/4 tsp. salt

Blend salt into flour. In a large mixing bowl, cream
together butter and sugar. Gradually stir in flour until
you have a stiff dough. Pat out onto a greased 6X9 inch
baking pan, pressing with a glass to smooth the dough.
[censored] all over with a fork. Bake at 275 F for 50-60
minutes or until lightly browned.

Jill
----------------------------------------------------------

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

<snip recipe>

Thank you very much, this is much more convenient! I'll make
them tommorow and will let you know fast they disappeared 🙂

Dana said:

Arri London <[email hidden]> wrote in
:"]news:[email hidden]:

<snip recipe>

Thank you very much, this is much more convenient! I'll
make them tommorow and will let you know fast they
disappeared 🙂

LOL! They are excellent. It's just a shame I don't
especially like shortbread; but I make them for guests and
they do vanish rapidly. Don't overbake though and you can
let the dough rest in the fridge for a while to keep them
from getting tough.