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Aunt Tea S Scottish Shortbread

Country.Chef's picture
  Unsalted butter 1 Pound (At Room Temperature)
  Sugar 1 Cup (16 tbs)
  Egg yolk 1
  Rice flour 1⁄4 Cup (4 tbs)
  Cake and pastry flour 6 Cup (96 tbs), sifted

In a large bowl, cream together butter and sugar.
Blend in egg yolk.
In a separate bowl, combine rice and pastry flours.
Add flours to creamed mixture and stir until mixed.
Turn dough onto a lightly floured surface.
Knead dough thoroughly.
Roll out half the dough until it is one-quarter inch thick.
Prick lightly all over with a fork.
With a sharp knife, cut dough into rectangular or diamond shapes.
Repeat for second half of dough.
Set shapes on ungreased cookie sheets and bake in a 325°F oven for 15 to 20 minutes, or until barely golden.
Remove from oven and leave on cookie sheets to cool.

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