SHORTBREAD COOKIE RECIPE WITH RICE FLOUR RECIPES

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SCOTCH SHORTBREAD I RECIPE | ALLRECIPES



Scotch Shortbread I Recipe | Allrecipes image

This recipe uses rice flour.

Provided by MB Guba

Categories     World Cuisine    European    UK and Ireland    Scottish

Yield 4 dozen

Number Of Ingredients 4

1 cup unsalted butter
½ cup confectioners' sugar
? cup white rice flour
2 cups all-purpose flour

Steps:

  • Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
  • Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.

Nutrition Facts : Calories 123.5 calories, CarbohydrateContent 12.2 g, CholesterolContent 20.3 mg, FatContent 7.8 g, FiberContent 0.3 g, ProteinContent 1.3 g, SaturatedFatContent 4.9 g, SodiumContent 1.3 mg, SugarContent 2.5 g

MARTHA'S SCOTTISH SHORTBREAD RECIPE | MARTHA STEWART



Martha's Scottish Shortbread Recipe | Martha Stewart image

A touch of rice flour is the secret to perfectly crisp shortbread. With such a short ingredient list, it's important to use the best-quality salted butter you can find.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes one 8-inch round

Number Of Ingredients 5

Vegetable-oil cooking spray, for mold
3/4 cup (1 1/2 sticks) salted butter, room temperature
3/4 superfine sugar
1 3/4 cups unbleached all-purpose flour
1/4 cup rice flour

Steps:

  • Preheat oven to 300 degrees. Coat an 8-inch ceramic shortbread mold with cooking spray; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add flours and mix until just combined and a shaggy dough forms.
  • Firmly press dough into mold in an even layer. Bake until edges just begin to turn golden, about 1 hour, 15 minutes. Remove from oven; turn oven off. Let shortbread cool in mold 10 minutes.
  • Invert a parchment-lined baking sheet onto back of mold. Carefully re-invert, turning mold onto sheet; lift off mold. Using a sharp knife, cut shortbread into wedges. Separate wedges, then return sheet to oven until shortbread is dry, at least 1 hour. Let cool completely.

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SCOTCH SHORTBREAD I RECIPE | ALLRECIPES
This recipe uses rice flour.
From allrecipes.com
Reviews 4.5
Category World Cuisine, European, UK and Ireland, Scottish
Cuisine European, UK and Ireland, Scottish
Calories 123.5 calories per serving
  • Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.
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In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it’s a popular gluten-free flour). You can mix this recipe in a bowl with a wooden spoon in about three minutes, and the rice flour gives the shortbread a sandy, singular texture that’s accentuated by the coating of granulated sugar on the top and bottom. You can substitute cornstarch for the rice flour, but you'll end up with a slightly softer crumb. Bonus: this keeps for weeks — but only if you hide it.
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