Scottish Shortbread

This recipe appears in the book "Australian Women's Weekly 100 Delicious Biscuits and Slices" (ed. Ellen Sinclair) under the title 'Scotch Shortbread'. As any indignant inhabitant of Scotland will insist, 'Scotch' is a drink :-)

(See Cook's Calculator at Epicurean.Com to convert cooking weights/temperature/volumes)

Ingredients

210g (7oz) butter
½ teaspoon vanilla
½ cup castor sugar
2¼ cups plain flour
¼ cup ground rice

Method

Cream butter and vanilla until light and fluffy, gradually beat in sugar
Work in sifted dry ingredients.
Knead well on lightly floured surface until smooth.
Either:
- Press into a lightly creased 18cm x 28cm (7" x 11") baking tin, cut into bars and prick each bar decoratively with a fork.
- Bake in a slow (150-160C, 300-320F) oven 50 to 60 minutes.
Or:
- Divide mixture into two, roll each portion out to form a 18cm (7") circle, pinch edges decoratively.
- Mark into wedges.
- Place on greased oven trays, bake in slow (150-160C, 300-320F) oven for 45 minutes.

	This page last changed: 26 Apr 2003
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