For Cheezz-here's my authentic Scottish Shortbread & it is fabulous. I got it from

[melissa-dallas]

an old copy of a Soroptimist Club-it is credited to:

From Mary Orr, St. Andrews, Scotland

1 lb butter, softened (not oiled)

6 oz sugar

14 1/2 oz flour

2/12 oz rice flour or cornstarch

Mix sugar into butter, then sift in dry ingredients & mix. Spread in tray. I use a jelly roll pan. The dough doesn't end up covering quite the whole pan surface. I just quit when I get most of it to a thickness that looks about right. It is pretty sticky. I start with a spatula and then sprinkle sugar over top of dough, top with a sheet of plastic wrap then use my hands to finish spreading it out. Prick all over with a fork. Bake at 300 for 30 minutes, then reduce heat to 275 and cook another thirty minutes or until firm. Cut while hot-a pizza wheel works great. Put on wire rack to cool. I wait a few minutes for it to cool a bit before transferring. It is very sandy and fragile. I've been making this for years. One of my uncles who was in the service begs me to make this for him and says it is just like what he ate in Europe.

 

[cheezz]

This looks just like what I make, except I use confectioners sugar instead of granulated...

do you find a difference between using the rice flour and cornstarch? I know they both have the same consistency, but thought they may bake up differently.

I love the hint of using the plastic wrap to get it spread out - good tip!

Thanks so much!

 

[melissa-dallas]

I've never used rice flour but have some in the pantry to try next time.

 

[florisandy]

Och-aye, sounds good. My Dad who was born in Glasgow, Scotland made a mean shortbread too

 

[sylvia]

Rice flour really makes a difference. The shortbread are crisper compared to using corn starch.

We once did a blind taste test and my shortbread made with rice flour stood out against the others.

 

[marilynfl]

I use Laurie Colwin's and it uses rice flour & powdered sugar.

 

[shaun-in-to]

Agree. I always use rice flour. (Scottish grandmother.) And cornstarch can leave an ugly aftertaste.

 

[luisa_calif]

Good to know about the rice flour. I use a bit in eggless ravioli dough.

 

[dawnnys]

I wonder if the use of rice flour is because so many of the UK'ers (altho I thought only Irish) have

Celiac's disease?

 

[melissa-dallas]

It's because it makes the cookies "sandier"

 

[heather_in_sf]

The (secret) family recipe uses rice flour, semolina and xxx sugar

It has an amazing texture...

I've often wondered how rice flour was introduced to Scotland. Semolina came from the Romans, no doubt...