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Three Chimneys Shortbread




Source of Recipe


Three Chimneys, Scotland


List of Ingredients




375gms plain flour
125 gms white rice flour
375gms slightly salted Scottish butter
125 gms caster sugar


Recipe



Cream the butter and sugar together until pale and fluffy.

Work the sifted the flour and rice flour into the creamed mixture until it forms a firm paste.

Knead it lightly on a well-floured board.

Roll it out until quite thin and cut biscuit shapes with cutter of your choice.

Using a palette knife, lift the biscuits onto a well-buttered baking sheet.

Bake on the center shelf of a moderate oven, Gas Mark 5, until pale golden in colour.

Remove from oven and sprinkle liberally with caster sugar while still warm.

Lift on to wire tray to cool and firm-up.

Store in an airtight tin.