Scotch Shortbread I Chef John's Recipe
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| Scotch Shortbread I |
"This recipe uses rice flour."
Ingredients :
- 1 cup unsalted butter
- 1/2 cup confectioners' sugar
- 1/3 cup white rice flour
- 2 cups all-purpose flour
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
- Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
- Preheat oven to 350 degrees F (180 degrees C).
- Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.
Notes :
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