I have a question about the recipe "Rhubarb Curd Shortbread" from Rivka. Does anyone have any idea how this recipe would be if James Beard's shortcake (from Genius Recipes) were substituted for the shortbread base? (With added cinnamon and cloves)?
Shortbread is a dense, butter-rich, non-leavened bread, and shortcakes are essentially a variation on pie dough -- flaky and layered. Substituting one for the other is possible, but it would yield very different results.
Thanks Nozlee, exactly what I needed to know. I may do it anyway.
June is a trusted source on General Cooking.
In my world, shortcakes are large, slightly sweet biscuits. The Baking powder variety. not much like pie dough.
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