Flavour Diary: Scottish Shortbread | Eggless Cookies

Few years ago when i tried these biscuit at my friend's place which was super buttery, mouthwatering , succulent and addictive.Yes it's super addictive...from then to now these are one of my favourite biscuits. Whenever i buy these shortbreads, it's for sure that major part of the pack is safely stored in my tummy ...yum...These shortbreads were in todo list for so long that whenever i buy them i just remember that i should replicate them at home...as these are easy to make and needs quite few ingredients...The texture of these shortbread is flaky, soft, and the ground rice gives the stiffness and gives little grainy texture.
Scotland is beautiful country to visit in anytime of the year...beautiful highlands, Lochs and historic places like Edinburgh. If you have good weather then go on tour bus in edinburgh and glasgow which has both Old and new architectures will amaze you.If you visit Scotland do make sure you gobble up some shortbreads and pack few or as much in your travel bag to enjoy them back home.These shortbreads are scottish specialities and the recipe is adapted from here which is well known grocery store in UK. I have baked them traditional way in a round pan...with no fancy cutters or without any flavouring. But you can use fancy shaped cutters also but make a note that baking time varies.And you can even dip it in chocolate or flavour it lemon or orange zest.
Living in scotland for more than 2 years and feeling proud to share a traditional scottish recipe for the first time :)

Prebaked Scottish Shortbread

Textured cloth in pic is scottish dress pattern cloth.

Level: Easy

Bake time: 45 mins
Prep time: 10 mins

Makes:8 wedges (7 or 8 inch round tin)

Ingredients

Butter:100 gms + greasing the tin
All purpose flour/Maida: 175gms
Sugar: 50gm
Ground Rice* : 2 tablespoons
Salt a pinch
* soak rice for few hours, drain water and let it dry on cloth and blend to powder(grainy texture).
Directions

Grease the baking 7" or 8" round pan.
Preheat your oven at 150C for 10mins.
In a bowl add butter and sugar and blend until pale and fluffy.
In another bowl add All purpose flour,rice flour and salt and whisk to mix well.
Add flour mixture to butter mixture and stir until well incorporated. Mixture at first will be crumbly but after sometime the mixture comes together.
Press down the mixture in the cake tin and smooth into even flat layer(make use of back of the spoon or hand).
Pinch the sides and mark into pieces using knife but don't cut through. Prick the top with fork.
Bake for 40-50 mins, shortbread will be slightly coloured, turn off and let it cool completely and cut the pieces.

Tips
Always use softened butter and cream together butter and sugar until creamy and fluffy.
You can buy ground rice from the store or if not available make it at home or simply use rice flour but the ground rice gives the grainy texture to the shortbread.

Scottish Shortbread is going to be part of 49 #foodiemonday #CookieRecipes #bloghop recipes