Flaweless

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Flaweless Scottish Shortbread

My Dad is Scottish so hopefully that means I’m really good at making shortbread. He’s also a geneticist so he’d definitely say that his nationality has nothing to do with my talents in the kitchen! 😂 🧬

“A hungersome wame haes nae lugs.”

This is literally translates as “a hungry belly has no ears” – meaning that a hungry person cannot listen to reason, so it's best not to attempt to argue on an empty stomach. So grab a cup of tea and let’s jump into this recipe!


Flaweless Scottish Shortbread

INGREDIENTS

Cooking oil spray for ceramic mold

3/4 cup (1 1/2 sticks) good quality salted butter, room temperature

3/4 superfine sugar

1 3/4 cups unbleached all-purpose flour

1/4 cup rice flour

METHOD

  1. Preheat oven to 300 degrees. Coat an 8-inch ceramic shortbread mold with cooking spray; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined.

  3. Add flours and mix until just combined and a shaggy dough forms.

  4. Firmly press dough into mold in an even layer.

  5. Bake until edges just begin to turn golden, about 1 hour, 15 minutes.

  6. Remove from oven and turn oven off. Let shortbread cool in mold 10 minutes.

  7. Invert a parchment-lined baking sheet onto back of mold. Carefully re-invert, turning mold onto sheet; lift off mold.

  8. Using a sharp knife, cut shortbread into wedges. Separate wedges, then return sheet to oven until shortbread is dry, at least 1 hour. Let cool completely.