Monday, July 27, 2009

Christmas Shortbread in July

One of our patients came in this morning bringing a delicious treat she usually gives us at Christmas...Shortbread Cookies....Isobelle is actually from Scotland originally...

Isobelle's Scottish Shortbread

  • 1 pound butter (room temperature-very soft)

  • 1 Cup sugar

  • 1 Cup rice flour

  • 4 Cups (approximately) white all purpose flour

  • superfine sugar for sprinkling


Whip the butter and sugar until light and fluffy.

Stir in the rice flour and enough of the regular flour to make a stiff dough. It should be firm, but not dry or crumbly.

Divide in half and pat each into a 9 inch square baking pan, lined with parchment. Prick with a fork.

Bake at 300 for about 55 minutes. Cut into bars and sprinkle with superfine sugar while still hot.

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