Scottish Shortbread

Name: Scottish Shortbread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 250g butter, softened; 1/4 cup caster sugar; 1/4 cup icing sugar; 1 1/2 cups plain flour; 1/2 cup rice flour; pinch salt; caster sugar for sprinkling

Buttery, crisp and crumbly Scottish shortbread made with rice flour for that distinctive snap. Folding the flours in only until the mixture just comes together, rather than kneading it, keeps the shortbread tender and crumbly instead of tough.

Total time

55 min

Prep

20 min

Cook

35 min

Difficulty

easy

Cuisine

British

vegetarian

Ingredients

250gbutter, softened

1/4 cupcaster sugar

1/4 cupicing sugar

1 1/2 cupsplain flour

1/2 cuprice flour

pinchsalt

caster sugarfor sprinkling

Instructions

Beat butter, caster sugar and icing sugar until pale and creamy.

Fold in plain flour, rice flour and salt until the mixture just comes together.

Press into a lined 20x30cm tin and prick all over with a fork.

Refrigerate 20 minutes. Bake at 160°C for 30-35 minutes until pale golden.

Mark into fingers while warm. Sprinkle with caster sugar. Cool in tin.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

762

Protein

6.5g

Fat

51.3g

Carbs

70.1g

Fiber

1.7g

Sodium

1946mg

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