Friday, August 19, 2011

Another Scottish Shortbread

Category: Cookies and Bars (just show me to the bar!)
Difficulty Rating: Easy

While the previous Scottish Shortbread is absolutely amazing and great for gift-giving, this recipe is what I would make for my family when a quick dessert is needed. Because it contains rice flour and a lot of butter, it has a light,tender, and buttery crumb--almost like a butter cookie. This authentic Scottish recipe is from a thin paperback cookbook called : Traditional Scottish Cookery. My husband says it's the best shortbread he has ever tasted. Enjoy with hot tea on a gray day!


1/2 C flour
1/4 C rice flour (in the organic section of your grocery)
1/4 C superfine sugar
a pinch of salt
1/2 C butter, softened just to room temperature--not mooshy

Cream butter until fluffy. Add sugar and salt. Work in flour with your hands. Roll dough into a ball. Flatten with heel of hand into a circle, 1/4 inch thick. It should measure around 6-7 inches.
Put on lightly greased pan or (preferably) baking parchment on a cookie sheet. Score into triangles like you would cut a pizza. Bake at 350 degrees for 10 minutes. Reduce heat to 300 degrees and bake until a light tan (about 20 minutes in my oven). Wait 2 minutes and cut on score marks just like a pizza. Let cool before eating (if you can wait that long).

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