My Dad has cancer of the esophagus and is finding it difficult to eat many things. One thing he has been able to eat is Sainsburys Jubilee Shortbread - thin shortbread biscuits, quite crunchy but not hard. Given the name, I imagine they will not be on the shelves much longer, so I am going to experiment with making my own. (I know other shortbreads can be bought, but they seem very thick and solid, and I just don't think he manages them so well.)
Any shortbread experts - what makes the shortbread crunchy but not hard, and which do you prefer, wheat flour or rice flour or cornflour or a mix?
(Anyone with experience of cooking for this cancer - any ideas welcome...Dad is so fed up with soup and hates yogurt/smoothie type things. At the mo' he seems to be living on mashed potatoes and ice cream...not together, I must add!)