[CH] Recipe: Not your traditional shortbread

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CH friends:

This week, my SO and I went to a corn festival at our CSA (Community
Supported Agriculture) farm just outside Madison. Everyone was supposed to
bring a dish to pass, so overdoing it as usual we brought three - the
blackeyed peas with mushrooms I've posted here before, a broccoli casserole
(not CH'ed up at all) and a batch of my homemade Scotch (Bonnet)
Shortbread, recipe for which follows. Despite warnings about heat, it
disappeared within minutes- and I didn't hear any screams for help. Hmmm...
must not have been hot enough...

Jonathan

Scotch Bonnet Shortbread (not good for you AT ALL, but tastes nice...) 

1 cup (2 sticks) butter - DO NOT use margarine 
1/2 cup granulated sugar 
1/2 tsp. salt 
2 cups plain flour, or 1.5 cups plain flour and 0.5 cups rice flour 
1.5 tsp. dried, powdered Scotch Bonnet chile (or chile of your choice) 

Pre-heat oven to 350 degrees 

Cut butter into 1-tbsp. chunks, then quarter each chunk. Combine cubed
butter with sugar, salt, powdered chile and flour; knead together until
mixture is coarse and crumbly. Press into a 9x9 in. baking pan and bake
about 25 minutes or until nicely browned. Remove from oven, cut into
squares while still hot, and let cool before eating.

Alternatively, you can take a slab of it while it's still hot and top it
with vanilla ice cream- that's REALLY good stuff! 

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