AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question I have been tweeking a shortbread recipe to 1 cup flour, 1/4 cup rice flour, 1/4 cup cornstarch to achieve a light but crunchy cookie. I still think it tastes too much like flour. Yes, I am using real butter 1 cup. Also, I want to use them with a cookie cutter. So far I tried to chill the dough, roll dough, chill again and cut. Too hard to handle so I will add another chill after cutting. Any other tips?
Answer Cheryl:
I'm not sure what chilling again will achieve. Rice flour makes for a very crumbly dough, maybe you don't need it with the cornstarch? Why is the dough hard to handle? Is it too soft? Sticky? Crumbly?
As for the flavor, you might try adding some lemon zest or vanilla.
