Friday, April 8, 2016

Scotch Shortbread

Shortbread is a unleavened biscuit. The name comes from its crumbly texture provided by the butter in it. They just melt in your mouth. The kids will love it and so will people of all ages. its a great way to make kids have their calories. I came across this simple recipe at the white rice flour asile in a Grocery store. The first time I made it, I was floored. I keep making them week after week. The recipe is so straight forward that you cannot make a mistake. My only advice here would be to stick to the proportions mentioned here.


Butter- (unsalted)-1 cup
Confectioner's sugar-1/2 cup
White rice flour-1/3 cup
All purpose flour/Maida-2 cups

Preheat the oven to 350F.

Stir dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated. Knead the dough on floured surface until soft, about 2 mins. Roll the dough into 2 cylinders and cover with plastic wrap. chill for 1 hour.

Knead the dough to soften a bit, then roll them into 1/4 inch thick and cut with a cookie cutter. Bake them on ungreased cookie sheet or parchment paper for 5 mins or until lightly golden brown. Cool them for 10 mins.


Tips:


1. Do not allow the shortbread to brown a lot. They should be just white or lightly 
    golden brown.
2. You can replace all purpose flour/maida with oatmeal flour.
3. Powdered cane sugar can be used in place of confectioners sugar.

2 comments:

Deepa - Veg Indian Cooking said...

Absolutely love this Scotch Shortbread. Look absoluelty fantastic. Thank you so much frind for your visit and lovely feedback. ����

Deepa - Veg Indian Cooking said...

Absolutely love this Scotch Shortbread. Look absoluelty fantastic. Thank you so much friend for your visit and lovely feedback.

 
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