Scotch Shortbread I Recipe - Allrecipes.com
Scotch Shortbread I Recipe

Scotch Shortbread I

Recipe by  

"This recipe uses rice flour."

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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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

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. Perfect 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.

 
Most Helpful Critical Review
Nov 04, 2008

Drink 'Scotch', eat 'Scottish'. Did not care for this one, sorry..

 

10 Ratings

Feb 28, 2005

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 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)

 
Nov 29, 2010

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 absolutely the best shortbread recipe out there.

 
May 23, 2009

I've been making this recipe for years. It's my favorite shortbread cookie. I will use salted butter if they need to stand by themselves, but I almost always top them with something. Mmm, try lemon curd, it's lovely. I like to roll them out thick, as much as 3/8", to simulate those beautiful, artificial storebought cookies that my kids beg for. This is a delicious, understated cookie that pairs well with anything. I'm not completely sure, but I think that the rice flour adds delicacy to the cookie. I have made them with 2 1/3 c wheat flour and they don't seem quite as tender.

 
Jan 25, 2004

Authentic, light and airy. If you bite the cookies you can see the shortbread layers underneath. They are not too sweet but if that's what you're looking for try sprinkling a little sugar on top--thanks for a fabulous addition!

 
Jan 25, 2004

Light and delicious, thanks for sharing.

 
Nov 30, 2006

The kids like them more than adults, seem a bit "doughy", but I will keep playing with this recipe. Taste great!!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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