Scotch Shortbread I recipe
Scotch Shortbread I
"This recipe uses rice flour."
Method for Scotch Shortbread I
Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
Preheat oven to 350 degrees F (180 degrees C).
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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