Prep 0 mins
Cook 0 mins
This is my grandmother's recipe. She was from Glasgow. This recipe came from her days in school.
- 1 lb butter
- 2 cups sugar (castor sugar)
- 3 cups rice flour
- 3 cups flour (the combination of the flours should make 6 cups)
- In a large bowl, cream the sugar and butter together.
- Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in.
- Knead the flour in until the dough is of a smooth round ball.
- Almost the consistency of marzipan or almond paste. In the summer, when making this, you may need a little more flour.
- For two 8-inch cake pans: Cut the ball of dough in half.
- Flatten the dough into the pan, making a smooth surface. At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there).
- Bake for one hour or until golden brown in an oven of 400 degrees. Enjoy
Delectable and delicious! DH loved it, too, and said it will go perfect with tea/coffee...I gave it four stars only because I never could form it into a big ball, as it really crumbled. Didn`t affect the taste though. Oh, and I baked it for only 40 minutes as it was already tanish...so I think 1 hr. is way too long. Maybe adjust the oven temp down a little. Thanks for sharing this recipe!