Simply Perfect Scottish Shortbread¶

Simply Perfect Scottish Shortbread

Serves	Total Time
16 cookies	1.50 hours

Ingredients¶

some parchment paper
1.5 cups (180 g) all-purpose flour
0.5 cup (71 g) white rice flour
0.5 cup (99 g) white granulated sugar
0.25 tsp fine sea salt
1 cup (227 g) unsalted butter

Cookware¶

1 8-inch square metal baking pan
1 large bowl
1 stand mixer
1 spatula
1 fork
1 baking sheet
1 cooling rack
1 airtight container

Instructions¶

Step 1¶

Preheat oven to 350°F. Line an 8-inch square metal baking pan with parchment paper.

Step 2¶

In a large bowl or stand mixer with a paddle attachment, mix all-purpose flour, white rice flour, and white granulated sugar (and fine sea salt if using).

Step 3¶

Add cold unsalted butter (cut into pieces) and mix on low speed for several minutes until the butter is broken into small, even pieces. The mixture should be sandy but form a clump when squeezed.

Step 4¶

Dump the mixture into the pan and press down firmly and evenly with a spatula.

Step 5¶

Bake for 35 minutes until set (do not let the edges brown). Remove from the oven but leave the oven on. Let stand for 10 minutes.

Step 6¶

Carefully cut into 16 sticks (1-inch x 4-inches). Prick each stick twice with a fork, pressing through to the bottom.

Step 7¶

Using the parchment handles, lift the cookies out and place them on a baking sheet. Gently slide the sticks apart so there is space between them.

Step 8¶

Return to the 350°F oven and immediately turn the oven off. Let sit in the cooling oven for 30 to 45 minutes (30 for light/crisp, 45 for golden/crispier).

Step 9¶

Transfer to a cooling rack to cool completely. Store in an airtight container.