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Scotch shortbread

  • 30-50 pieces
Scotch shortbread

This old family recipe is made with rice flour. It adds a crispness to the biscuits. They are best when left in an airtight container for one week before eating. This allows the flavours to marry.


  • 200 grams butter (unsalted is best)
  • ½ cup caster sugar
  • 2 cups flour
  • ¼ cup rice flour
  • ¼ teaspoon salt


  1. Beat the butter and sugar together until creamy.
  2. Sift the flour, rice flour and salt together and work into the creamed mixture.
  3. Press the mixture into a greased, floured and lined 20cm x 30cm slice tin.
  4. Mark into squares or bars and mark each piece three times with a fork.
  5. Bake at 160ºC for 50-60 minutes.
  6. Cool in the tin for 30 minutes before turning out and cutting into pieces using the lines already marked on the shortbread. Cool on a cake rack. Store in an airtight container.

Food processing method

  1. Soften the butter. Put the butter and sugar into a food processor and process for about 2 minutes until light.
  2. Add the flour, rice flour, salt and pulse until well mixed. Continue from step 3 above.

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