Home Cooking

Nooodles and Shortbread


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Nooodles and Shortbread

krissywats | Feb 18, 2006 01:48 PM

So, I was lying in bed this morning thinking about shortbread (yes, this is what I do with my leisure time) and about nooodles quest for softer shortbread for her cookies with lemon filling and how the recipe I recommended, while tasty, didn't create a soft enough cookie. And nooodles mentioned cornstarch....then a LIGHTBULB!!

Cake flour!

Last weekend while having a merry blizzard with Chris VR in Boston, I made a birthday cake for her husband. They didn't have cake flour and I was sure I'd find a way to convert AP to cake flour online. I did: 1 cup cake flour = 3/4 cup AP + 2 TBS corn starch. This created a softer, more refined crumb. So this left me wondering, Nooodles, if perhaps your beloved bakery uses cake flour instead of AP (which if the conversion is right, is also taking up about 2tbs LESS of mass, thus soaking in a bit less liquid). What do you think?

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