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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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traditional cookie from Scotland. Simple to make but delicious. The secret to the crispness of this cookie recipe is rice flour which we always used in Scotland but I have never seen in a printed recipe. (My supermarket stocks rice flour in the Hispanic food section). Traditionally eaten with tea or at New Year with a wee dram. Ingredients:
4 cups all-purpose flour |
1/2 cup rice flour |
1 lb unsalted butter, diced |
1 cup sugar |
1 teaspoon vanilla |
Directions:
1. Measure all purpose flour and rice flour into a large bowl, stir with a whisk to blend.
2. In a large bowl beat butter and sugar till light and fluffy. Stir in vanilla. Stir in flour mixture. Mixture will be soft. Place half mixture on a sheet of plastic wrap, press into a 1 thick round, cover and refrigerate 2 - 3 hours.
3. Repeat with remaining dough.
4. Preheat oven to 350.
5. On a lightly floured board with a lightly floured rolling pin roll dough to 1/4 .
6. thickness, place on ungreased cookie sheet and bake for 15 - 20 mins till lightly browned. Cool on cookie sheet, remove to rack to finish cooling. Store in airtight container. Freezes well.
7. (I use a half recipe as a base for cheesecake, after mixing press dough into bottom and up sides of springform pan. Bake as directed, cool and fill with cheesecake filling,).
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