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This is a recipe for scottish shortbread and is from a growing collection of scottish recipes and is a typical tea time treat. It is the recipe for a firm but sweet biscuit.

For US to UK equivalents see this rough guide

Shortbread

Ingredients:
4oz butter
2oz caster sugar
6oz flour
2oz ground rice

Method:
Set oven to 350F. Cream the butter and sugar together in a bowl. Gradually(whilst stirring between) sift in the flour and the rice. Knead the mixture into a ball.

On a floured surface roll out the dough into a round approx1/2 inch thick. Place on a plain baking sheet. Pinch the edges and prick the top of the mixture with a fork.

Bake the mixture for approx 35-45 minutes until firm and a warm golden brown colour. While still warm(but NOT hot) cut into slices or triangles. Some would suggest that you then sprinkle with caster sugar but this is really sugar "overkill".

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide