There is a woman named "Parlin" (first name) who makes the most tasty
and interesting shortbread -- about 1/4 inch think and no "loft" -- in
other words, looks like pie crust.
She is unwilling to give out her recipe ... which adds to the challenge.
I mention her name because I wonder if it might be a name based on her
heritage (which in turn might help to discern the source of the recipe).
Does anyone know of that name as a "nationality" name?
I have googled for shortbread recipies and found some use rice flour in
small quantities in addition to regular flour-- does anyone know if rice
flour is likely to cause this "no loft" condition?
Or even better, does anybody have a recipe that yields really good
shortbread?
Thanks
Susan Webster
Ohio
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