Title: Phipps Famous Shortbread
Categories: Cookie
Yield: 48 Servings
| 2 1/2 | c | Flour, all purpose |
| 1 | c | Fruit sugar |
| 1/2 | lb | Belgian chocolate |
| 1 | lb | Butter, soft |
| 1 | c | Sifted rice flour |
Spread the all-purpose flour on a cookie sheet and place under a pre-heated
broiler about 4-5 inches from the element. Roast the flour, watching it
all the time until it is medium brown. Turn the flour with a spatula to
brown the other side. The entire procedure takes about three minutes and
gives the flour a rich nutty flavour. Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice flour.
Fold in the roasted flour and blend well. Chop the chocolate into chunks
just a little smaller than a sugar cube. Mix them into the dough, taking
care you don't soften the chocolate too much. Shape as desired. Bake at
300F for 1 hour. Cool, then store in an airtight container. Yield depends
upon size and shape.