Email to Buny      

Shortbread: Scots Shortbread

Source of Recipe

Recipes from Scotland


List of Ingredients

8 ounces finest pastry flour
4 ounces rice flour
8 ounces best butter
4 ounces superfine sugar


Recipe

Only the finest materials should be used for shortbread. The flour should be dried and sieved. Put the butter and sugar on a board and work with the hand until thoroughly incorporated. Mix the two flours, and gradually work into the butter and sugar until the dough resembles short crust.

Do not roll out, but press with the hand into two round cakes, either in oiled and floured wooden shortbread molds, or on a sheet of baking-paper. The best thickness is 3/4" for a cake eight inches in diameter. Pinch the edges neatly with finger and thumb, and prick all over with a fork. Put into a fairly hot oven ( 375ºF) but reduce the heat presently and allow the shortbread to crisp off to a pale golden brown.