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Recipes for shortbread with rice flour - 2 recipes

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Top rated Shortbread with rice flour recipes

By

Combine flour, SPLENDA® Granulated and rice flour

  • 1 1/4 cups (310 mL) all purpose flour
  • 3/4 cup (180 mL) SPLENDA┬« No Calorie Sweetener
  • Granulated
  • 1/4 cup (60 mL) rice flour
  • 1 cup (250 mL) butter
4.6/5 (5 Votes)

By

mix all ingredients together until soft, place in fridge until hardened

  • 2 1/2 cups flour
  • 1 cup rice flour
  • 1 cup fine sugar
  • 1/4 vanilla
  • 1lb butter
4.4/5 (16 Votes)

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