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Ayrshire Shortbread
Ayrshire Shortbread is a traditional Scottish recipe for a classic shortbread biscuit (cookie) of wheat and rice flours bound with egg and butter and sweetened with sugar that are oven-baked to set. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Ayrshire Shortbread.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
10–12
Rating: 
Tags : Baking RecipesScottish Recipes
This is a classic Scottish shortbread from Ayrshire that uses a mix of rice flour and plain flour to create the biscuits. This traditional recipe comes from the 1930s.
Ingredients:
240g plain flour
120g butter
1 egg yolk
120g rice flour
120g caster sugar
2 tbsp cream
Method:
Sift together the flour and rice flour into a bowl. Dice the butter, add to the flours and lightly rub together. Add the sugar and stir into the other ingredients then add the egg yolk and mix everything together until you have a stiff paste. Turn out onto a lightly-floured work surface and roll out thinly. Prick the surface all over with a fork (this prevents the shortbread from curling as it cooks) then cut into rounds with a small pastry cutter.
Transfer to a baking sheet lined with buttered greaseproof paper then transfer to an oven pre-heated to 170°C and bake for about 15 minutes, or until pale golden. Allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely. Store in an air-tight tin or jar.
