Scotch Shortbread I

"This recipe uses rice flour."
Scotch Shortbread I Scotch Shortbread I
  • Serves
  • Nutritions

Method for Scotch Shortbread I

  • 1
    Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
  • 2
    Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
  • 3
    Preheat oven to 350 degrees F (180 degrees C).
  • 4
    Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.


  • 1 cup unsalted butter
  • 1/2 cup confectioners' sugar
  • 1/3 cup white rice flour
  • 2 cups all-purpose flour
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