Ingredienti
[ 18 cm | 8 in ] disk
[ 40 g | 1/4 c ] white sugar
[ 100 g | 1/2 c ] unsalted butter
[ 125 g | 1 c ] all purpose flour
[ 60 g | 1/3 c ] rice flour
salt
|
Ricetta
Scottish shortbread, not too sweet and slightly salty for a cookie.
Preheat the oven to [ 325 C | 165 F ].
Sift the flours into a bowl then mix in the sugar.
Cut the butter into small pieces and knead into the flour until a soft and uniform dough is formed. Add salt to taste.
Roll into an [ 18 cm | 8 in ] round and place on baking sheet. Score top about halfway down into the dough to form 8 wedges. (When the shortbread is baked it will be easier to break along these lines).
Bake for 25-35 min or until pale golden. Sprinkle a bit of sugar salt on top, then leave to cool.
Copyright © 2001-2009 Gianmarco Pinton
|