Scottish Shortbread
Buttery, crumbly, and simple to make - you'll love this version of classic shortbread. You can use this recipe to make cookies, or as a base for cheesecakes or other desserts.
1 1/2 cups all-purpose flour
2 tablespoons rice flour
3/4 cup (1 1/2 sticks) sweet butter
1/2 cup superfine sugar
2 teaspoons vanilla extract
2 teaspoons granulated sugar
Preheat the oven to 300 degrees F. Line a 7 x 11 pan with foil. Sift the all-purpose flour into a large bowl and add the rice flour.
Beat the butter and the superfine sugar until smooth. Add the vanilla extract and stir in the granulated sugar. Work the dough until it starts to clump together, then press it into the pan.
Bake for 45 to 50 minutes. The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes.
Remove from the oven, sprinkle with extra granulated sugar, and cut into fingers.
Cool for 20 minutes and remove from the pan.
Store in an airtight container for up to 5 days.
Makes 1 1/2 dozen.
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