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
Preheat oven to 300 degrees. Coat an 8-inch ceramic shortbread mold with cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined.
Add flours and mix until just combined and a shaggy dough forms.
Firmly press dough into mold in an even layer.
Bake until edges just begin to turn golden, about 1 hour, 15 minutes.
Remove from oven and turn oven off. Let shortbread cool in mold 10 minutes.
Invert a parchment-lined baking sheet onto back of mold. Carefully re-invert, turning mold onto sheet; lift off mold.
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.