My mother loves real Scottish Short Bread. I made some of this today, and it turned out so wonderfully!
I took the picture of the pan so you could see it after I took the finished shortbread out.
Rich, thick and buttery, this recipe really satisfies when you have a craving. Dipping this in chocolate would make only add to the perfection.
Scottish Short Bread
Cream butter & sugar. Add flour & rice flour, mix well. Put in 9×9 pans or shortbread molds. Press it down flat, and smooth it over well.
Prick with a fork.
* Bake at 325 for a 1/2 hour and 300 for a 1/2 hour. ** Cut into fingers immediately.
Simple to make, delicious and indulgent to eat and share. I hope you enjoy it as much as we do at my house!