• Cooking Time: 30
  • Servings: 32
  • Preparation Time: 20+


The holidays aren't complete without a batch of Scottish Shortbread, which are a hit at any type of gathering. Be warned, they can be addicting! My mom has made this for as long as I can remember. It is originally from her high school friend's stepmom.


  • 2 1/2 c. cake flour
  • 1/2 c. super fine sugar (sometimes sold as ultra fine sugar)
  • 1/2 c. rice flour
  • 2 sticks butter


  • cut the butter into the other ingredients with a pastry blender
  • rub butter/sugar/flour mixture finely between your palms (do not use a mixer)
  • gather dough into a large ball and cut in quarters
  • hand flatten each quarter into rounds of 1/4" thickness
  • crimp edges with fork
  • bake 15 minutes at 350 then lower to 325 for 15 minutes or until light fawn color
  • remove from oven and immediately cut into wedges
  • leave on baking sheet until cool and not crumbly
  • *Note this is a very dry, but manageable dough - definitely worth the effort

Categories: Bar 
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