Scottish Shortbread
1/2 pound butter
1/2 cup sugar
1/2 cup rice flour (white or brown)
2 cups flour
Put butter in a mixing bowl and let soften -- but only slightly -- outside of refrigerator. Add the sugar and blend in with a fork, then do the same with the rice flour. Add the 2 cups of regular flour and work in. You can start with a fork, but you’ll end up doing some serious kneading. I find that it works best if you rotate the bowl with one hand and squish the ingredients together with the other. Continue to knead until the dough turns a yellowish color and adheres in one big lump. Lift it out of the bowl and plop it into an ungreased 8x 8 inch baking pan (2 inches high). Using your knuckles, push it into the pan firmly and level it out as much as you can, then continue to do this with the flat of your hand until the thickness is relatively uniform. Prick all over with a fork, making sure to go all the way to the bottom of the pan each time. Cover and put in refrigerator for half an hour or so.
Bake in a preheated oven at 350F for 5 minutes, then reduce the heat to 325F and continue to bake for about 40 minutes. When the shortbread is ready it will be a light golden-brown color and smell wonderful. Remove from oven and lightly sprinkle with sugar.
Using a small, sharp knife, cut immediately into 1 inch by 2 inch pieces. (7 cuts in one direction, 3 in the other). Let it cool for a good hour or so, then flip over onto a wire rack. Separate the pieces, which will still be warm to the touch, and spread out on the rack until they’ve cooled to room temperature. Store in a tin, if possible, also at room temperature. Shortbread keeps for weeks and actually seems to improve with age.
From Norm Watt, associate professor of German at St. Olaf College, Northfield, Minnesota. "This is really a winter item, traditionally served around Christmas. It can be made almost anytime, though, as long as the inside temperature isn’t above about 70 degrees," said Norm. |