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Ayrshire Shortbread II
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.
Ingredients:
120g rice flour
120g plain flour
120g butter
60g caster sugar
1 egg
1 tbsp cream
Method:
Combine the rice flour and plain flour in a bowl. Dice the butter and add to the flour mix then rub the butter into the flours with your fingertips until the mixture resembles coarse crumbs. Stir in the sugar then form a well in the centre of the mix.
Whisk together the egg and cream then pour into the well in the centre of the flour and sugar mix. Stir to mix then use your hands to form a dough. Knead well then turn onto a lightly-floured work surface and roll out to about 2cm thick. Cut into rounds with a pastry cutter or a glass then transfer to a baking tray covered with buttered greaseproof (waxed) paper. Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until lightly golden and cooked through. Remove from the oven and sprinkle immediately with a little caster sugar.
Allow to cool completely before storing in an air-tight tin.
