Traditional Scottish Shortbread
A rich, buttery Scottish shortbread from the pages of Nana Ling's handwritten recipe book - dated 1941.
Servings: 24 pieces
- 120 grams flour
- 60 grams rice flour
- 1/2 teaspoon baking powder
- 120 grams butter
- 120 grams sugar
Put sugar, butter and sifted flours and baking powder in separate piles on a clean surface.
Knead butter and sugar together.
Gradually draw in the flour, kneading well.
When the mixture is a stiff paste, break into two pieces.
Roll out each piece into a circle that's a little over 1 cm (or 1/2 inch) thick.
Pinch edges and dust with a little extra sugar on top.
Bake in a slow oven until golden. (I bake mine in a fan-forced oven at 140 degrees celsius for about 35 minutes.)
Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Calcium: 6mg | Iron: 1mg