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Shortbread Recipe

Shortbread has been attributed to Mary, Queen of Scots, who in the mid 16th century was said to be very fond of Petticoat Tails, a thin, crisp, buttery shortbread originally flavoured with caraway seeds.Shortbread is traditionally formed into one of three shapes: one large circle divided into segments (“Petticoat Tails”); individual round biscuits (“Shortbread Rounds”); or a thick rectangular slab cut into “fingers.”

There are many different recipes and regional variations for shortbread. The following recipe uses rice flour to give a slightly grainy texture:

Ingredients :

6 oz. plain flour
2 oz. caster sugar
1 oz. icing sugar
2 oz. rice flour
5 oz. butter
pinch of salt

Method :

Preheat oven to 140°C (280°F or Gas mark 2). In a mixing bowl, cream together the sugars and the butter. Sift in the flours and salt: work by hand to a stiff dough. Roll out the dough to ½ inch thickness. Form either into a round or into fingers and prick with a fork. Bake in the oven until light golden brown, around 30 – 40 minutes.

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