Sounds good, wouldn't the rice flour be a bit strong though?

process the toffee and pecan so they don't notice it?  ;D

Cool idea Axe

Chilli and chocolate shortbread?

This one seems to have good write ups, remember to fry some garlic in a load of oil before you bung it in the wok ( couple of chillies too I reckon)!

Shortbread, Scottish.

1 Cup Cornflour
1 Cup Rice flour
1 Cup All Purpose Flour
1 Cup Icing Sugar
1 lb butter ( yes- you are reading correctly- a whole pound of butter! )
optional- 1tsp vanilla

Preheat oven to 400F. ( You will turn it down to 350 when you put cookies in)
Blend the dry ingredients into the softened butter. (I used a food processor to blend with no problems)

Spread the batter ( which will seem more like a spread than batter) into 2 pie plates or rectangular 8 x11 pan.

Turn oven down to 350F.
Bake for 20-25 mins- check often and remove from oven when golden or pale brown. Prick with fork all over surface. Cut when still warm ( the shortbread get very hard and will be impossible to cut when cooled).
Store in cool dry place .

I get that Ray but the one I used to get get from my local TA had no cream in it and was definitely hot.

Da iawn hefyd mate

I went to university in Wales, that's how I picked up me smattering of Welsh.

Have an informative time on the site mate.

Whenever I've seen butter chicken it's been described as Madras strength, with finely chopped peppers and onions, the butter chicken I make is really a madras, with peppers, onions, chicken tikka (and a tablespoon of butter added near the end), there's no cream or anything in it.

There's a lot of regional variation with this one I reckon.

Yo! Scarletman

Shwdych chi?

Enjoy the site.

I'm not sure it's used in BIR dishes, but it's a major component of all purpose seasoning and I reckon that's definitely used...