Scotch Shortbread
Description
This is an old recipe of Mom’s and it’s a bit dangerous to have around the house – thankfully it freezes well – enjoy!
Ingredients
2 c. (454 g) butter, room temperature AND 1 c. (200 g) berry sugar
3 c. (375 g) flour AND 1 c. (160 g) white rice flour
Instructions
Preheat the oven to 275, butter a 9 x 13 pan, line the bottom and 2 long sides with parchment – leaving an overhang – and butter the parchment.
Using your electric mixer, cream the butter and sugar until it’s nice and fluffy – about 5 minutes. Gradually add both flours, maybe 1/2 cup at a time – saving about a 1/2 cup to knead in at the end – and mix well. I’ve also switched to my dough hook at the end to keep the mess all in one place, the important bit is to knead it until the flour is all worked in and the dough is nice and smooth.
Pat it evenly into the prepared pan and use the back of a measuring cup to smooth out the top, then prick it evenly all over with a fork.
Bake for about 50 minutes or until it’s just golden. Allow the shortbread to rest in the pan for about 10 minutes, then grab hold of the parchment overhang, and being very slow and careful so as to not crack it, lift the whole thing out onto a cutting board and cut it into finger-sized pieces.
Allow it to cool completely before packing it up and storing it in the fridge or freezer (do try to give some away…everyone loves these buttery fingers!).
- Category: Squares, Christmas
