“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. :-(”
READY IN:
1hr 30mins
YIELD:
1 Shortbread
UNITS:
US

Ingredients Nutrition

Directions

  1. Sieve flour and rice flour.
  2. Add the sugar and butter and mix together until the mixture resembles the texture of shortcrust pastry.
  3. Shape into a square cake and divide into"fingers" (bars/strips).
  4. Pinch the edges (flute) and prick all over with a fork.
  5. Place on greased or parchment lined sheet.
  6. 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.
  7. Carefully remove from sheet and cool on rack.

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