Scottish shortbread is a true classic and of course there are many variations. This
recipe results in a crisp and buttery biscuit.
Prep: 15 minutes
Cook: 40 minutes
55g/2oz caster sugar
110g/4oz plain flour
55g/2oz rice flour
Set the oven to 170C/325F/gas mark 3.
Beat the butter until soft, add the sugar and beat until pale &
Sift in the flours and work to a smooth paste, the dough should be soft and
Place a 15cm/6-inch flan ring on a baking sheet and press the short bread
paste into a neat circle. Remove the flan ring and flatten the paste slightly with a
rolling pin. Crimp the edges. Prick lightly with a fork.
Mark the shortbread into 6 or 8 wedges, sprinkle with a little extra caster
sugar and bake for 40 minutes until a pale biscuit colour. Leave to cool for 2
minutes and then lift on to a cooling rack to cool completely.