SCOTCH SHORTBREAD I
This recipe uses rice flour.
Provided by MB Guba
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 24
Number Of Ingredients 4
Steps:
- Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
- Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
- Preheat oven to 350 degrees F (180 degrees C).
- Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 1.3 mg, Sugar 2.5 g
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