Granny Cormack's Scottish Shortbread

 While the other Scottish Shortbread in this blog 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 newspaper article in The Scotts Valley Banner circa 2006. Thankyou Granny Cormack!  My husband says it's the best shortbread he has ever tasted. Enjoy with hot tea on a gray day! 

 Ingredients:

3 C flour 

2 C rice flour (in the organic section of your grocery)

a pinch of salt 

1 1/4 C sugar 

1 lb. C butter, softened just to room temperature--still solid

1 egg, beaten 

 Mix flours together in a bowl with a whisk or a fork. In another bowl mix butter, sugar, egg, together with hands. Then, knead in flours. 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 375 degrees for 20-25 minutes. and bake until the edges are tan. Wait 2 minutes and cut score marks just like a pizza. Let cool before cutting along score marks and eating (if you can wait that long).