Recipe by Dee514
This recipe was also given to me by my S-I-L. It was given to her by her grandmother (on her father's side), and is a traditional Scottish shortbread. I have recently found this same recipe in the cookbook "Cooking into Europe" circa 1970. After having made this recipe several times, I personally prefer either Traditional Rich Scottish Shortbread Biscuits - Cookies - Traditional Rich Scottish Shortbread Biscuits - Cookies OR Scottish Shortbread - Scottish Shortbread for making "Scottish shortbread". If I could delete my recipe, I would, however the website does not allow a recipe to be deleted once it is published. :-(
Top Review by Don Steele
Dee,This was not for me.After following recipe,it was just too dry to form up.I did add another half cup of butter and it was a bit better.I was able to put into two round pans and patted it down.I appreciate your comments,and mail re this.Did the review so others who may not read your comments on the recipe will be aware.I did want to try as the addition of the rice flour was of interest..Cheers! Don Steele
- 1 cup plain flour (all-purpose)
- 1⁄2 cup butter
- 1 1⁄2 cups rice flour
- 1⁄2 cup caster sugar (granulated)
Directions See How It's Made
- Sieve flour and rice flour.
- Add the sugar and butter and mix together until the mixture resembles the texture of shortcrust pastry.
- Shape into a square cake and divide into"fingers" (bars/strips).
- Pinch the edges (flute) and prick all over with a fork.
- Place on greased or parchment lined sheet.
- Bake in a preheated 325°F oven, until beginning to colour (about 10-15 minutes), then lower the heat to about 275° to 300°F (depending on your oven) and bake for about 45-60 minutes more.
- Carefully remove from sheet and cool on rack.