Side Pannel
Crispy Scottish Shortbread
Crispy Scottish Shortbread
- Recipe Submitted by maryjosh on 01/22/2019
Ingredients List
- 1 1/2 cups all purpose flour measure with spoon and level method
- 1/2 cup rice flour
- 1/2 cup white granulated sugar
- 1 cup butter cold, cut into about 16 pieces
Directions
Preheat oven to 350F. Line an 8-inch square metal baking pan with parchment paper, leaving an inch or so overhanging the sides. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all purpose flour, rice flour and sugar. Add the cold butter cubes and mix on low speed for several minutes, until butter is broken down into small, even-sized pieces. Mixture will be loose and sandy, but if you grab a bit of it and squeeze it, it should form a clump.
Dump mixture into your prepared baking pan. Using a kitchen spatula, press mixture firmly into the pan. (See process photos in Cook's Notes above).
Bake in preheated oven for about 35 minutes or until set, but not browning around the edges at all. (If you dough was more moist, it may need a few more minutes in the oven, maybe 40 minutes). Remove from oven (*Leave oven on!) and let stand for 10 minutes. Using a sharp knife, cut (slowly and carefully), into 16 pieces (1-inch wide x 4-inches long). Using a fork, press fork twice into each of the "sticks", if you like, making sure to press right through the cookie to the bottom of the pan.
Grab a baking sheet. Very carefully, using the parchment overhang as handles, lift the cookies out of the pan on the parchment paper. Set onto baking sheet with parchment paper still underneath. Using a fork, gently slide the cookie sticks apart, so there is a bit of space between each piece. *If a cookie stick breaks, you can often press it back together at this point and it will mend itself during the final bit of cooking.
Return to the 350F oven, BUT IMMEDIATELY TURN THE OVEN OFF!. Let sit on the baking sheet in the still-warm oven for 30-45 minutes. (30 minutes for a lightly crisp, light coloured cookie or up to 45 minutes for a crispier, lightly golden cookie). Remove from oven and transfer cookies to a cooling rack to cool completely.
Once cooled, store in an airtight container at room temperature. Cookies can be eaten right away, but they develop even more flavour as they sit, so don't hesitate to make ahead.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all purpose flour, rice flour and sugar. Add the cold butter cubes and mix on low speed for several minutes, until butter is broken down into small, even-sized pieces. Mixture will be loose and sandy, but if you grab a bit of it and squeeze it, it should form a clump.
Dump mixture into your prepared baking pan. Using a kitchen spatula, press mixture firmly into the pan. (See process photos in Cook's Notes above).
Bake in preheated oven for about 35 minutes or until set, but not browning around the edges at all. (If you dough was more moist, it may need a few more minutes in the oven, maybe 40 minutes). Remove from oven (*Leave oven on!) and let stand for 10 minutes. Using a sharp knife, cut (slowly and carefully), into 16 pieces (1-inch wide x 4-inches long). Using a fork, press fork twice into each of the "sticks", if you like, making sure to press right through the cookie to the bottom of the pan.
Grab a baking sheet. Very carefully, using the parchment overhang as handles, lift the cookies out of the pan on the parchment paper. Set onto baking sheet with parchment paper still underneath. Using a fork, gently slide the cookie sticks apart, so there is a bit of space between each piece. *If a cookie stick breaks, you can often press it back together at this point and it will mend itself during the final bit of cooking.
Return to the 350F oven, BUT IMMEDIATELY TURN THE OVEN OFF!. Let sit on the baking sheet in the still-warm oven for 30-45 minutes. (30 minutes for a lightly crisp, light coloured cookie or up to 45 minutes for a crispier, lightly golden cookie). Remove from oven and transfer cookies to a cooling rack to cool completely.
Once cooled, store in an airtight container at room temperature. Cookies can be eaten right away, but they develop even more flavour as they sit, so don't hesitate to make ahead.
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