Scotch Shortbread I

Scotch Shortbread I

9

"This recipe uses rice flour."

Ingredients

servings 123 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
  2. Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.
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Reviews

9
  1. 10 Ratings

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This recipe is the real deal. Light and airy and not overpoweringly sweet. It's not a Mallomar! If you bite into these you can see the actual layers in the cookie...simply and simply deliciou...

i went to london and had these marks and spencer all butter shortbread cookies that i thought were the best. the back listed rice flour and pretty much everything listed in this recipe. these ar...

This is truly the original Scottish shortbread! My nana was from Glasgow & she used rice flour in her shortbread. It adds the most heavenly texture to one of lifes' simpler pleasures. This is ab...