I have been fortunate enough to visit Scotland several times. I even served as my husband’s almost native guide there on our honeymoon. One of the many things I look forward to is the shortbread. It’s a good thing I don’t make these often because I’d be as big as a house. Oh my goodness, I’m feeling some baking coming on!
- 1 pound Sweet Butter
- 1 cup Powdered Sugar
- 3 cups shifted All Purpose Flour
- 1 cup White Rice Flour
Cream butter and suagr together. Gradually add flour and mix in a stand mixer. Roll out on a floured surface to 3/4 inch thick. Using a biscuit cutter or a small juice glass, cut out circles. Place on a greased cookie sheet and chill inthe fridge for 30 minutes.
Preheat oven to 375 F. Place cookie sheet in oven and bake for 5 minutes. Reduce oven heat to 300 F and bake for 45 to 60 minutes, depending on your oven, until teh cookies are golden. Serve with tea, coffee, table cream or clotted cream.