It’s been a long time since I made shortbread. It really is quite the perfect teatime treat. Not too sweet, but still rich and melt-in-the-mouth thanks to the liberal amount of butter added. And no need for eggs, which is great for days when I’m vegetarian. Flipped through me trusty periplus cookbooks and came across a recipe for Scottish Shortbread. Why scottish? Damn if I know! *grin* But it’s different from the normal shortbread recipes…for one it calls for rice flour, and also, it bakes as a cake, and then you break it into wedges once its cooled. But whatever the differece, the basic steps were the same. Chilled flour. Cold cubed butter, rubbed into the flour mixture, a sprinkling of sugar and then some light kneading. Therapy for the baker’s soul.
The baked shortbread definitely passed the taste test. Buttery, flaky and with just the slightest bit of crisp, thanks to the rice flour. My dad took a bite of one of the cooling wedges, and it promptly crumbled into his mouth. He liked it so much, he packed four pieces to bring to work today morning. yay for me! 🙂
1 cup plain flour
1/2 cup rice flour
150g cold, cubed butter
1/4 cup caster sugar
- Sift flours into a large bowl. Rub in cold butter into flour until crumbly. Sprinkle in caster sugar. Mix until a soft dough forms.
- Turn dough onto a lightly floured surface and knead lightly for about a minute, until dough is soft.
- Press dough into a 8″ disc on a baking tray. Flute the edges of the disc with fingers and score into 8 wedges using the tines of a fork.
- Evenly sprinkle about 2 tsps of extra caster sugar onto the shortbread dough.
- Bake at 160 degree C for 45 minutes. The shortbread will come out of the oven soft and harden upon cooling. Break into wedges once cool. Enjoy.