Scottish Shortbreads: Preheat oven to 300 degrees F (150
degrees C) with the rack in the middle of the oven. Have ready an 8 inch (20 cm)
tart pan with a removable bottom.
bowl whisk the flour with the rice flour (or corn flour/cornstarch) and the
sugar. Then take the very cold butter and grate it over the flour mixture. With
your fingertips, work the butter into the flour by lifting
small handfuls and rubbing the
butter and flour together until the mixture looks like breadcrumbs (you do not
want a dough to form). Evenly press the shortbread into the tart pan, smoothing
the top as best as you can. Prick the surface with the tines of a fork and then,
with a sharp knife, score the top of the shortbread into 16 wedges. Bake for
about 40-50 minutes (watch carefully) or just until a light biscuit color.
Remove from oven and place on a wire rack to cool for about 5 minutes. Then
remove from tart pan. Place the shortbread round on a cutting board and cut each
shortbread round into 16 wedges (along the lines scored). Cool completely on a wire rack.
Shortbread cookies with keep
in an airtight container for about a week or they can be frozen.
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