Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Scottish Shortbread
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.
Ingredients
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.
