Tag Archives: rice flour

Rice Paste for Sweets

This is a vintage cookbook trial, error and rescue mission. After deciding to make rhubarb tart, I wondered if there was a suitable pastry recipe in the same book. I saw one which included rice flour, of which I’ve had a bag lying around for ages, being only a sporadic shortbread maker.   I’ve already had a successful attempts at plain and enriched shortcrusts, tart paste and cream crust, and was optimistic about trying a new method:

Rice paste for sweets

A New System of Domestic Cookery by Mrs Rundell (first published 1806, reprinted by Persephone Books 2009)

Boil a quarter of a pound of ground rice in the smallest amount of water; strain from it all moisture as well as you can; beat it in the mortar with half an ounce of butter, and one egg well beaten, and it will make an excellent paste for tarts, &c.
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Pitcaithly Bannock

This recipe was emailed to me by a loyal reader after she visited friends. It is from the splendidly protestant-sounding “Plain Cooking Recipes” written for the Edinburgh School of Domestic Science in 1932.

Pithcaithly Bannock

6 oz plain flour
1 oz rice flour
3 oz caster sugar
4 oz butter
1 oz blanched, chopped almonds
1 oz candied peel, finely chopped

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