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Scotch Bonnet Shortbread
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    Scotch Bonnet Shortbread

  • 1 cup (2 sticks) butter - DO NOT use margarine
  • 1/2 cup granulated sugar
  • 1/2 tsp. salt
  • 2 cups plain flour, or 1.5 cups plain flour and
  • 0.5 cups rice flour
  • 1 1/2 tsp. dried, powdered Scotch Bonnet chile (or chile of your choice)
  • Pre-heat oven to 350 degrees
    Cut butter into 1-tbsp. chunks, then quarter each chunk. Combine cubed butter with sugar, salt, powdered chile and flour; knead together until mixture is coarse and crumbly. Press into a 9x9 in. baking pan and bake about 25 minutes or until nicely browned. Remove from oven, cut into squares while still hot, and let cool before eating.

    Alternatively, you can take a slab of it while it's still hot and top it with vanilla ice cream- that's REALLY good stuff!

    From:   Jonathan T. Smillie
    Posted By:   Jonathan T. Smillie
    Post Date:  

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