Reviewed: Mar. 30, 2013

So I will amend my earlier review to account for quadrupling this recipe as I make this for family at holidays. Since an earlier review found it too dry and crumbly to work with (as did I when working in such a large volume) I cut the flour to 31/2 cups (rounded), 1cup rice flour and butter and sugar x4. I press these into ceramic molds sprayed with cooking spray and they come out beautifully.

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Reviewer:

JoJo

Reviewed: Sep. 7, 2012

For those who found the dough too dry, try this: take some long strips of plastic wrap and have them form an "X" on your counter. Pour the dough pieces onto the wrap. Use the leftover ends of the plastic wrap as "gloves" and press the pieces of dough together. This will take a few tries, but it will form one cohesive lump. Then continue pressing the dough to knead it maybe 10-20 times. You won't need extra butter. Your hands stay clean and all the dough is inside the wrap.

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Reviewer:

TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Apr. 29, 2011

Amazed there are not more shortbread recipes around with rice flour - these are the most authentic and gives that wonderful texture that can t be accomplished otherwise. Thanks for a great recipe - very similar to what I have used for years and won many prices for same.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Dec. 21, 2010

Very crumbly and difficult to work with dough, and the finished cookies were also crumbly. I tried to dip the wedges in chocolate, but the cookies had so much excess flour and crumbs on them that my chocolate ended up a mess. Tasted great, but too ugly to give out (which was my intent).

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Reviewer:

nanchan

Reviewed: Apr. 11, 2010

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.

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Reviewer:

Patrizia

Reviewed: Dec. 20, 2006

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.

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Reviewer:

THE3AUSTINS

Reviewed: Oct. 28, 2005

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!

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Reviewer:

Leigh McK.

Reviewed: Mar. 20, 2005

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.

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