Tuesday, December 21, 2010
The Secret Ingredient is Butter
This is my grandmother’s recipe, handed down through many generations in Scotland. It’s incredibly easy, and always a big hit at the holidays. It never fails to garner raves at office potlucks or parties!
Using a food processor (e.g. Cuisinart) makes this recipe very simple. I don't envy my ancestors having to cream the butter and sugar together by hand!
Preheat oven to 275F.
1/2 pound butter
1/2 cup fruit sugar (or grind up regular sugar in processor)
1/2 cup rice flour
2 cups cake and pastry flour
If using normal sugar, grind it in processor to make it fine. Add butter, and cream with sugar until smooth and light. Add rice and pastry flour. Dough should form into a ball in processor. Grease square glass cooking dish (medium sized – 9 inches or so) with a bit of butter (I use the wrapper the butter came in) and press dough evenly into dish.
Cook for 60 minutes, or until bottom is lightly browned (lift up glass dish to check). Do not overcook! It’s best to cut shortbread into squares when it's still a bit warm; I usually wait about 15-20 minutes after it comes out of the oven. After cutting, wait until fully cooled and remove from dish.
Enjoy! And remember, there are no calories, fat or carbs at the holidays.