This is a sweet-biscuit-type
recipe. Scottish shortbread is famous in many parts of the world and
although it is traditionally eaten at Christmas and Hogmanay, it is
enjoyed the year round.
4 ounces (115 grams) flour 2 ounces (57 grams) rice flour or ground rice 4 ounces (115 grams) caster sugar 4 ounces (115 grams) butter Extra caster sugar for sprinkling
Sift the flour and rice flour or ground rice together. Add the sugar and rub in the butter. Lightly knead the dough on a foured board until smooth. Press the dough into a floured mold or into a greased and lined baking tin. Stamp the dough with a cookie stamp and score with a knife, prick with a fork if desired, and bake at 375° F (190· C.) for about 25 minutes or until it is beginning to turn brown. Remove from the oven and cut the shortbread into pie-shaped slices, but leave it in the tin or mold to cool. Sprinkle with caster sugar to serve.