Prep 15 mins
Cook 20 mins
This wonderful, tradional recipe from 'Scottish Teatime Recipes'
- 8 ounces flour
- 4 ounces cornflour or 4 ounces rice flour
- 4 ounces butter
- 4 ounces icing sugar
- caster sugar, for dredging
- Preheat oven to 350°F.
- Grease a baking sheet.
- In a mixing bowl, cream butter and icing sugar.
- Sift in both flours and work into a smooth dough (if dough is too dry, add a little water to moisten).
- Divide into 2 equal portions.
- Roll out on a floured surface and shape into two thin rounds.
- Place round on prepared baking sheet and prick all over with a fork.
- Mark each round into six triangles.
- Bake for 30 to 25 minutes until pastry becomes a light golden colour.
- Sprinkle with castor sugar while pastry is warm.
- Cut into triangles according to marks made and cool on wire rack.
These shortbread cookies have the perfect conistency! They are indeed very easy to make an bake up nicely. My only problem with them is, that the cornflour somehow tastes through too strong. Next time I'll try using more ordinary flour and less cornflour. But other than that I liked them very much. Thanks for sharing these, Dreamer in Ontario! Made for PRMR January/February 09.