Fiona’s Scottish Shortbread

The edges of a shortbread round are traditionally pinched with the thumb and finger. This is thought to symbolise the sun’s rays, and dates from the pagan days of sun worship.

Ingredients (All at room temperature)

450 g butter

225 g castor sugar + extra castor sugar for sprinkling

450 g flour, sifted

225 g rice flour

Pinch of salt

Method

1. Cream the butter and sugar thoroughly
2. Sift the flours and salt together
3. Incorporate them gradually and thoroughly until the dough resembles a short crust pastry texture. Do not knead it or roll it out, as it will become heavy
4. Press the dough into two round cakes by hand, until about 1.9 cm thick, and place on an ungreased baking tray, or in a Swiss roll tin with a sheet of baking paper
5. Pinch the edges and prick all over lightly with a fork.
6. Bake at 160° C for 20 minutes, reducing heat to 100° C for a further 40 minutes ( if in a fan oven) to allow it to crisp up and become pale fawn in colour. The important thing is to keep an eye on it and not allow it to become brown.
7. Sprinkle the extra castor sugar over the surface, and cut it into wedges or fingers while still warm. Leave to cool before placing it on a wire rack.

Fiona’s notes: The main thing is to get it cooked through without allowing it to become too dark. It must be very pale. If the “biscuits” seem a little raw in the middle, you can pop them back in the oven again, even if you have already sprinkled it with sugar. I have done this many times!

Rice flour is usually available in supermarkets in the health food section, or with the grains and pulses.