Request >I'm trying to find a recipe for a really good shortbread.
Quoted message said:Thanks.
This recipe is from a little cookbook I got in Scotland many years ago. The rice flour gives it a
perfect crumbly texture.
Shortbread (from Traditional Scottish Cookery by Margaret Fairlie)
1/2 cup flour, sifted
2/4 cup rice flour
3/4 cup superfine sugar pinch of salt
4/2 cup butter, softened
Combine flours, sugar and salt in a mixing bowl. Work in butter until dough has the consistency of
pie crust. Sprinkle board with rice flour. Turn dough onto board and knead until smooth. Divide
into four portions and shape into small rounds. Place on parchment paper in a baking tin. [censored]
with a fork. Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly. Allow
to cool in tin.
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<http://www.casagordita.com/cooking.htm>
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