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Scottish Shortbread

  • 15 minutes
  • 50-60 minutes
  • makes 24-30 peices
Scottish Shortbread

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


  1. Beat the butter and sugar together until creamy.
  2. Sift the flours and work into the creamed mixture.
  3. Press the mixture into a greased and lined 20cm x 30cm slice tin.
  4. Mark into squares or bars and prick each piece three times with a fork.
  5. Bake at 160°C for 50-60 minutes or until a sandy brown colour.
  6. Cool in the tin for 10 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 processor and process until light - about 2 minutes.
  2. Add the flours. Pulse until well mixed. Continue from point 3 above.

Cooks Tips

Use cornflour if you don't have rice flour.

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