Aunt Tea S Scottish Shortbread Recipe
Ingredients
| 1 lb. unsalted butter, at room temperature | ||
| Sugar | 1 Cup (16 tbs) | |
| Yolk of 1 egg | ||
| 1/4 cup ricejlour | ||
| Cake | 6 Cup (16 tbs), sifted | |
Directions
In a large bowl, cream together butter and sugar.
Blend in egg yolk.
In a separate bowl, combine rice and pastry flours.
Add flours to creamed mixture and stir until mixed.
Turn dough onto a lightly floured surface.
Knead dough thoroughly.
Roll out half the dough until it is one-quarter inch thick.
Prick lightly all over with a fork.
With a sharp knife, cut dough into rectangular or diamond shapes.
Repeat for second half of dough.
Set shapes on ungreased cookie sheets and bake in a 325°F oven for 15 to 20 minutes, or until barely golden.
Remove from oven and leave on cookie sheets to cool.
Blend in egg yolk.
In a separate bowl, combine rice and pastry flours.
Add flours to creamed mixture and stir until mixed.
Turn dough onto a lightly floured surface.
Knead dough thoroughly.
Roll out half the dough until it is one-quarter inch thick.
Prick lightly all over with a fork.
With a sharp knife, cut dough into rectangular or diamond shapes.
Repeat for second half of dough.
Set shapes on ungreased cookie sheets and bake in a 325°F oven for 15 to 20 minutes, or until barely golden.
Remove from oven and leave on cookie sheets to cool.
Chef
