Tattie scones, as they are called in Scotland.
I have a soft spot for these! Delicious for breakfast with an egg, served with soup or use as a gluten free base for canapés. 156 more words
It took a fair bit of trial and error to make my favourite shortbread taste like the wheat version.
Normally, egg yolks are not used in shortbread but with the flours here you really need the yolk both to bring the dough together and to add a little colour to the very white flours. 134 more words