Scottish shortbread

Scottish Shortbread
This is a recipe that I made this morning. It is very easy, and is quick to make.
Ingredients
8 oz (225g) butter, margarine or palm oil
1/3 cup sugar
1/3 cup ground rice or rice flour (rice can be coarsely ground using a home-style electric grinder)
2 and 1/2 cups flour
2-3 tablespoons water

1. Add the butter to a medium size mixing bowl.

Add the sugar, and cream them together with a wooden spoon. This will be easier if the butter has been out of the fridge for a little while.


2. When the butter and the sugar are quite smooth, sift in the two flours. Press the mixture together with your hands. If it is dry and crumbly add a little water. If the dough is now too wet, add a little more flour.

3. Knead and press the dough with your hand, until it is a smooth ball.


4. Grease a rectangular lamington tin. Put the ball of dough into the tin, and press and pummel with your hands, till it covers the whole base of the tin. If desired, smooth the top with a spatular or palette knife.

5. Mark into squares with a sharp knife, cutting down almost - but not quite - to the bottom. mark each piece once or twice with the points of a fork.


6. Cook the shortbread in a preheated oven at Gasmark 4, (180C, 350F). Cook for 15 to 20 minutes, or until golden brown round the edge. Leave to cool in the tin for 10 minutes, then carefully remove the pieces, and cool on a wire rack.

The shortbread will keep very well. It should be stored in a biscuit tin, or other airtight container.