Scottish shortbread recipe

Scottish shortbread
Makes 16 pieces

Ingredients

250 g unsalted butter, softened
160 g (2/3 cup) caster sugar
210 g (12/3 cups) plain flour
90 g (½ cup) rice flour
1 teaspoon sugar

Instructions

Preheat the oven to 160°C (315°F/ Gas 2–3). Brush a 28 cm round pizza tray with melted butter or oil and line with baking paper.

Beat the butter and sugar with electric beaters in a small bowl until light and creamy. Transfer to a large bowl and add the sifted flours. Mix to a soft dough with a flat-bladed knife.

Lift the dough onto a lightly floured work surface and knead for 30 seconds, or until smooth.
Transfer to the pizza tray and press into a 25 cm round (the tray must be larger than the uncooked shortbread as the mixture will spread during cooking).

Pinch and flute around the edge with your fingers to decorate. Prick the surface lightly with a fork and mark into 16 segments with a sharp knife. Sprinkle with sugar and bake on the middle shelf of the oven for 35 minutes, or until firm and lightly golden.

Allow the shortbread to cool on the tray.