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That part's done

Sixteen pounds of butter and approximately the same amount of flour have been turned into shortbread.  It's going to take a few trips to haul it all in to work tomorrow.  Hopefully I'll get a good parking spot.

For future reference, it appears that a tablespoon of arrowroot starch and then filling out the rest of the 1/3 cup with Splenda seems to be the best bet for the diabetic batches.  It's still not quite right, but I'll need to experiment more to tweak it and I never remember.