ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Corn flour

Misc.
I have a recipe for Irish Shortbread that I would like to try but it calls for caster sugar and corn flour. I found online that I can sub superfine sugar for the caster sugar but I can't find anything that tells me what corn flour is. Could anyone help me with this? I would like to make Irish shortbread for the wedding favors for my daughter's wedding in December. I couldn't think of a better place to go with my question than to my favorite cooks.
MsgID: 0812599
Shared by: Nancy/AZ
Board: What's For Dinner? at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Corn flour
  Nancy/AZ
2 Recipe: Corn Flour (blender) but for shortbread...
  Jeanne/FL
3 Thank You: Thank you
  Nancy/AZ
4 corn flour = cornstarch here
  eggy/m'sia
5 Thank You: Thanks, Eggy...
  Jeanne/FL
6 it's all right, jeanne,/FL
  eggy/m'sia
7 Thank You: Thanks a million!
  Nancy/AZ
ADVERTISEMENT
Random Recipes
  • Cherry Bell Cookies
  • Dear Jeri, Here is an old recipe. Sounds like what you're describing. CHERRY BELL COOKIES 3 cups flour 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. ground ginger 1/2 tsp. instant coffee granules 1 cup butter or margarin...
  • Simple Salmon Supper (or tuna)
  • Hello All. What a rainy day/night it has been here in Niagara Falls. This is what I had for dinner tonight. I invented it myself. It is pretty yummy if I do say so myself. I ate too much so I am too full though. Quick a...
  • Great Grandma's Coogan (using frozen dinner roll dough)
  • Here's my Great Grandma Pansy's recipe for Coogan. I havent been able to find a similar recipe online. I think this may be close in taste to the one you are talking about. This is recipe is very sweet and best right out ...
  • Zucchini 'Crab' Cakes (without crab)
  • ZUCCHINI 'CRAB' CAKES "These really taste like crab cakes but without the crab." 2 1/2 cups grated zucchini (squeeze out excess moisture) 1 egg, beaten 2 tablespoons butter, melted 1 1/2 cups bread crumbs 1/4 cup min...
  • Carrot Cake with Lemon Glaze
  • CARROT CAKE 21/2 cups all-purpose flour 3/4 tsp. baking powder 3/4 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/8 tsp. ground allspice 4 eggs 3/4 cups dark brown sugar 3/4 cu...
  • Foster's Market Cornbread Croutons
  • CORNBREAD CROUTONS "If you have leftover cornbread, try these croutons; they're delicious on soups or salads and they keep up to 2 weeks in an airtight container." 4 cups day-old or dry cornbread, cut into 1/2-inch c...
ADVERTISEMENT
  • Autumn Apple, Ham and Goat Cheese Salad
  • AUTUMN APPLE, HAM AND GOAT CHEESE SALAD 6 ounces cooked boneless ham, cut into matchstick-size strips 3 bags (5-oz each) spring mix salad greens 3 Gala apples, cored and thinly sliced 1 cup pomegranate seeds (OR dri...
  • Melting Pot Cheddar Cheese Fondue - Info
  • The 2 Melting Pot's I have been to used dried mustard. Just add to the beer while its heating. It doesn't take much. They also put in Worcestershire. Add after cheese is melted. Start with a few shakes then add more to t...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Corn flour
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!