Highland Shortbread
1 ¾ c. all-purpose flour
¼ c. brown rice flour
½ c. white sugar with ¾ tsp. vanilla added to it
½ t. salt
1 c. unsalted butter (if you use salted butter, omit half of the salt)
powdered sugar for dusting
Preheat the oven to 325°. Mix the flours, salt and sugar. Cut the butter into the mixture using a pastry blender. Knead by hand a moment to gather the loose crumbs. Press dough into an 8in round cake or pie pan, or an 8in square pan. Score the surface with a knife into 8 or 12 wedges, or 16 little squares, and decorate the edges with a fork, laying the prongs in the dough. Chill for 10 min, so that it will hold its shape while baking.
Bake for 20-30 minutes. Allow to cool for 10 min, then unmold and cool completely. Use a flour sifter to dust the shortbread with powdered sugar after cutting.
Thanks
to Jennifer Scott for sharing this recipe.
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