Shortbread Cookies

They're really really nice - but they don't taste like you'd expect shortbread cookies to taste like. Maybe it has something with the choices I made.

The recipe calls for brown sugar - I used muscovado sugar. The recipe calls for rice flour - what a strange ingredient! It also said somewhere that rice flour, mais flour and semolina are commonly used ingredients - so I substituted the rice flour with semolina. And, lastly, I used 1/4 teaspoon of allspice instead of 1/2 teaspoon mix of cinnamon, nutmeg, ground cloves and ginger - I've never heard of shortbread being very spiced!

The resulting cookies are fairly dark, very crisp (at least half an hour after having cooled down), with a very buttery taste, and very delicious, but just not very shortbreaddish.

They do expand during baking; to prevent this from happening as much as possible, place them in the fridge both before and after cutting to make sure they're as cold as possible when you put them in the oven.