Cyndy's Scottish Shortbread |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 24 |
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This is my Inlaws original shortbread recipe from Scotland. I have to make it for all my friends & family and I almost lost the recipe during my last move so I'm putting it here for safe keeping. I think the key is leaving it in the oven overnight to dry. Ingredients:
1 lb butter (no substitutions) |
1 cup white sugar, & 4 tbsp |
4 cups all-purpose flour |
4 tablespoons rice flour |
1 nut crisco (approx 1 tsp) |
Directions:
1. Beat 1 cup of sugar together with butter and crisco til creamy. Gradually add all purpose & rice flour until dough forms ball. This is easiest in a kitchaid mixer, but if you do it by hand, you will have to put some muscle into it. Remove from bowl and knead on floured surface for 3-5 minute Press dough into heavy 9X13 pan. Even out with offset spatula. Pierce with fork forming lines to prevent crumbling when slicing into bars.Bake 325 oven for 55-60 min being careful not to let it brown. Remove from oven. Slice into bars along perferation marks. Shake remaining 4 tbsp sugar over surface. Put back into turned off oven for overnight to dry.
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