Scottish
Scottish Shortbread
Scottish shortbread combines butter, flour, sugar, and a little rice flour in thick docked fingers with a sandy crumb, pale-gold edges, and clean dairy flavor.
16 servings · 20 minutes prep · 35 minutes cook
Ingredients
Shortbread Dough
- 1 cup salted butter, softened but cool
- 1/2 cup powdered sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup fine rice flour
- 1 tablespoon granulated sugar, for the surface
Directions
Mix and Shape
- Beat the salted butter, and powdered sugar on low speed only until smooth, about 1 minute.
- Sift in the all-purpose flour and rice flour. Mix on low until damp clumps form; finish by pressing them together with a spatula, without kneading.
- Press evenly into a parchment-lined 8-inch square pan. Dock in rows with a fork, score once down the center, then score crosswise at 1-inch intervals to make sixteen 1-by-4-inch fingers. Sprinkle with the granulated sugar and chill 30 minutes.
Bake and Cut
- Heat the oven to 325°F / 165°C. Bake until the center looks dry and the edges are pale gold, 32 to 38 minutes.
- Re-cut the score lines immediately with a bench scraper. Cool in the pan 20 minutes, then lift out and separate only when completely cool.
