Recipe by Norita Solt
"This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet."
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white rice flour
This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it.
Found the dough extremely dry and crumbly and the cookies when made even more so (very dry .. you needed something to drink to eat them!). I'll have to try to add significantly more butter next time.
I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much.
Excellent texture - not too sweet - great cookie.
This shortbread was really nice! It was a beautiful golden color,and not too sweet-real shortbread. I wrapped the circle in red cellophane paper and gave it away as a Christmas gift. Four stars only because the dough was slightly dry, nothing that I couldn't fix by adding some more butter.
These were awesome, awesome, awesome!! The rice flour gives them such a nice crispy texture. I did need a little extra butter to make the dough easier to handle since I refrigerated it for an hour and then rolled the dough out and cut out rounds. I sprinkled a tiny bit of sugar on the top but they don't even need it. I took them to an International Potluck and they were a hit!
Nice shortbread. I prefer a little sweeter, with a touch of salt, but overall, very good recipe!
My Scottish husband loved this recipe. It's very easy and delicious. We'll be making it often.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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