Scottish in origin, shortbread biscuits were once commonly only served during the Christmas and New Year period. While in modern times they are made in various shapes and sizes, this recipe goes back to the traditional shortbread - cutting and serving it into wedges, to create a crumbly, rich biscuit made from only four basic ingredients!
Recipe by Sandy Guy
8 oz (225g) butter
4 ozs (100g) castor sugar
8 ozs (225g) plain flour
4 ozs (100g) ground rice
- Mix flour and ground rice.
- Beat butter and sugar with electric mixer until light and creamy. Gradually work flour mixture into butter mix.
- Turn onto a lightly floured board, knead gently and shape into bread-and-butter plate sized rounds.
- Pinch edges to create fluted edge. Score rounds into segments and prick with a fork.
- Place on greased baking tray and bake in a slow oven – 150 – for about 15 – 20 minutes, until pale golden in colour.
- Cool in trays before transferring to wire cooling rack.
- Cut into wedges to serve.