Al-Ahram Weekly Online 20 - 26 September 2001 Issue No.552
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Scottish shortbread

By Moushira Abdel-Malek

Ingredients:

2 cups plain flour
1/2 cup ground rice (very finely ground) or rice flour
1/3 cup castor sugar
250gms butter

Method:

Have butter at room temperature. Beat butter and sugar in small bowl with electric mixer until combined and smoothed. Mix both flours together. Add large quantities of sifted flours to butter mixture, beating between additions. Press ingredients together gently. Knead on lightly floured surface until smooth. Divide dough into two portions. Shape each portion into 18 cm. rounds. Place on greased oven trays. Mark into wedges and prick each wedge once with a fork (making 4 pricks on each wedge). Pinch a decorative edge with four floured fingertips all around each round. Bake in slow preheated oven for about 30mn. Allow to cool and stand for 10mn before transferring to wire rack to continue cooling. Cut along marks of wedges when cold completely. Serve with tea or coffee.

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