Rice Flour Scotch Shortbread

Western.Chefs's picture

May. 12, 2011


Sifted flour 3 1/4 Cup (52 tbs)
Rice flour 1/4 Cup (4 tbs) , sifted
Salt 1/4 Teaspoon
Butter 1 Cup (16 tbs) , softened to room temperature (No Substitute)
Sugar 1/2 Cup (8 tbs)


Preheat oven to 350° F.

Sift flour with rice flour and salt.

Using your hand or a wooden spoon, work butter and sugar together until light in color; blend in dry ingredients.

Keeping dough in bowl, knead vigorously until satin-smooth and no sugar grains remain.

Divide dough in half, place each on an ungreased baking sheet or 9" pie tin, and press flat into 9" circles, using palms of hands.

Crimp edges as you would piecrust and cut each circle into 12 wedges (but don't separate).

Bake 25 minutes until pale golden, not brown.

Cool in pans on wire rack 10 minutes, then carefully recut to separate wedges; cool thoroughly If you like, sprinkle shortbread lightly with sugar as soon as it comes from oven.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 904Calories from Fat 410

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 29 g145%

Trans Fat 0 g


Sodium 129 mg5.38%

Total Carbohydrates 110 g36.7%

Dietary Fiber 3 g12%

Sugars 25 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet