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.
Please enter a valid email address.
Well played. You deserve a cookie.
Muffin top cookies!
Recipes You Loved
Friday Find: Scrubby Swedish Sponges
A New Cookbook on Cast-Iron Skillet Cooking
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.