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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe was also given to me by my S-I-L. It was given to her by her grandmother (on her father's side), and is a traditional Scottish shortbread. I have recently found this same recipe in the cookbook Cooking into Europe circa 1970. After having made this recipe several times, I personally prefer either Traditional Rich Scottish Shortbread Biscuits - Cookies - Traditional Rich Scottish Shortbread Biscuits - Cookies OR Scottish Shortbread - Scottish Shortbread for making Scottish shortbread . :-(. Ingredients:
1 cup plain flour (all-purpose) |
1/2 cup butter |
1 1/2 cups rice flour |
1/2 cup caster sugar (granulated) |
Directions:
1. Sieve flour and rice flour.
2. Add the sugar and butter and mix together until the mixture resembles the texture of shortcrust pastry.
3. Shape into a square cake and divide into fingers (bars/strips).
4. Pinch the edges (flute) and prick all over with a fork.
5. Place on greased or parchment lined sheet.
6. Bake in a preheated 325°F oven, until beginning to colour (about 10-15 minutes), then lower the heat to about 275° to 300°F (depending on your oven) and bake for about 45-60 minutes more.
7. Carefully remove from sheet and cool on rack.
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