Rewind to Monday ~ at the supermarket I noticed they now have packs of rice flour (ground rice to us Brits). Imagine my excitement.
Now everyone who bakes shortbread knows that this is the 'special' ingredient that adds the satisfying crunch and texture to the biscuit. When baked without ~ well that just isn't shortbread to me. It's too soft and cloying in the mouth.
I bought some after scrutinizing the label to make sure it didn't contain any gelatine or other suspect additions as is often the case.
So what did I make on Tuesday morning?