Scotch Shortbread I9 Reviews
“This recipe uses rice flour.” - by MB Guba
Original recipe yields 4 dozen
- Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
- Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
- Preheat oven to 350 degrees F (180 degrees C).
- 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.
Amount Per Serving (24 total)
- 123 cal
- 7.8 g
- 12.2 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 delicious. Pe..." See morerfect with that afternoon cup of tea. If a slighter sweetened variation is wanted, try sprinkling a little sugar on the top of the cookies before baking. The bubbles on top of the cookie just lend to it's appeal, this recipe isn't meant to be flat and square like a bar type cookie. Enjoy!!! Thanks for a fabulous addition."
"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 are good..." See more enough that i've made them about 2-3 times this past month. my dad likes them, my mom will eat them because they aren't too sweet and i like them with tea. i sprinkle some sugar on top of some of them before baking since my sister thinks that they're bland. one mistake i've made was not kneading the dough enough and not chilling it long enough. i rolled the dough into cylinders and sliced 1/4 inch thick also i liked them better when baked longer than the 5 min listed in the recipe (about 15-20 min)"
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