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“traditional cookie from Scotland. Simple to make but delicious. The secret to the crispness of this cookie recipe is rice flour which we always used in Scotland but I have never seen in a printed recipe. (My supermarket stocks rice flour in the Hispanic food section). Traditionally eaten with tea or at New Year with a wee dram.”
READY IN:
30mins
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure all purpose flour and rice flour into a large bowl, stir with a whisk to blend.
  2. In a large bowl beat butter and sugar till light and fluffy. Stir in vanilla. Stir in flour mixture. Mixture will be soft. Place half mixture on a sheet of plastic wrap, press into a 1" thick round, cover and refrigerate 2 - 3 hours.
  3. Repeat with remaining dough.
  4. Preheat oven to 350.
  5. On a lightly floured board with a lightly floured rolling pin roll dough to 1/4".
  6. thickness, place on ungreased cookie sheet and bake for 15 - 20 mins till lightly browned. Cool on cookie sheet, remove to rack to finish cooling. Store in airtight container. Freezes well.
  7. (I use a half recipe as a base for cheesecake, after mixing press dough into bottom and up sides of springform pan. Bake as directed, cool and fill with cheesecake filling,).

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