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Scottish Shortbread Cookies  Recipe

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.

In a large 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.

Makes 16 shortbread wedges.

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Scottish Shortbread Cookies:

3/4 cup (95 grams) all-purpose flour

1/4 cup (30 grams) rice flour (can use cornstarch/corn flour)

1/4 cup (50 grams) granulated white sugar (or castor sugar)

1/2 cup (113 grams) cold salted butter (preferably frozen)

Note: Can use 1/2 cup unsalted butter and 1/4 teaspoon salt.