Best Scottish Shortbread Recipe
Best Scottish Shortbread Recipe – This was my Great-great Grandmother’s recipe for Scottish Shortbread. It has been been modified very little. My grandmother started using icing sugar in the 1960’s- was easier to blend and makes a lighter cookie. You will NOT be disappointed!
The recipe has been passed down for generations. Every year my grandmother would makes tins and tins of these- every one in the immediate family- and some of the not so immediate-would get a tin of her famous home made shortbread at Christmas. There a re a zillion calories in these- but they are just to die for!
Grandma Brown’s Scottish Shortbread Cookies
1 Cup Corn Starch
1 Cup Rice flour
1 Cup All Purpose Flour
! Cup Icing Sugar
1 lb butter ( yes- you are reading correctly- a whole pound of butter! )
optional- 1tsp vanilla
Preheat oven to 325F.
Blend the dry ingredients into the softened butter. ( I used a food processor to blend with no problems)
Spread the batter into 2 pie plates or rectangular 9×13 pan.
Bake for 20 -25 mins- check often and remove from oven when golden or pale brown. Prick with fork all over surface. Cut when still warm ( the shortbread get very hard and will be impossible to cut when cooled).
Store in cool dry place .