Thursday, December 10, 2009

12 Days of Christmas - Isobelle's Shortbread

We have a patient (who really is from Scotland) who bring us this every Christmas...Hers is still better than mine...maybe you have to be Scottish...but I think we are)...anyway she makes it by hand, beating the butter with a wooden spoon!

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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