2 cups plain flour
1/3 cup icing sugar
1/4 cup rice flour
100 g soft butter
100 g Ghee (clarified butter)
1/3 cup macadamia (or other nuts), broken into small pieces
a bit of vanilla extract (or lemon zest)
Preheat oven to 150-160*C.
Make a smooth dough out of all ingredients (use food processor or knead by hand).
Take out shapes (dough is very brittle!), or press the dough into a tin, cut it and prick with fork (see picture on:
Bake 10-12 minutes - shortbread needs to stay pale.
For best results use best ingredients.
Keep in a cool and dry place for a month.
Pairs Well With
I have tried many recipes for Scotish Shortbread. I also experimented with ingredients by my own; I wanted to archieve that authentic 'buttery' smell and taste. This is what I came up with.