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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This is my family's favorite shortbread. There's a tradition in Scotland that the first one who crosses the threshold on New Year's Day bearing a gift of shortbread will have good luck. Ingredients:
1 c. butter - please, just use the butter - it gives the best result. |
1/2 c. superfine sugar |
1 1/2 c. sifted all-purpose flour |
1/2 c. rice flour (although you can use an equivalent amount of all-purpose flour if you don't have this) |
Directions:
1. * Our recipe suggests that you make these a few days ahead of when you plan to serve them, but it doesn't say why. We assumed it is to allow them time to crisp up even more, which is delicious. However, we've been known to be cutting slices as soon as they are cool enough to handle.
2. Preheat oven to 300 degrees F.
3. In a medium bowl, with electric mixer at medium speed, beat butter with sugar until creamy.
4. Sift together the two flours, then beat into butter mixture until smooth. With small spatula, spread this mixture evenly on bottom of two 8 round layer-cake pans. With pointed knife make indentations all around edge, then prick tops all over with fork.
5. Bake 1 hour or until light brown. Cool in pans on wire racks. Then remove, and when time to serve, cut each into 12 wedges. To store, wrap in foil.
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