Pearl’s Scottish ShortbreadRecipe By: Pearl Geneen
This recipe is originally from food writer and columnist Lucy Waverman’s grandmother, Pearl. For cookies with the best texture, knead the dough into a ball by hand instead of allowing the ball to form in the food processor. No food processor? Don’t worry — just cut the butter into the flour in a regular mixing bowl.
- 3⁄4 cup sugar
- 2 1⁄2 cups all-purpose flour
- 3⁄4 cup rice flour
- 1 tsp salt
- 1 1⁄2 cups cold unsalted butter, cubed
- Preheat oven to 275°F.
- Add sugar to food processor. Turn on and off twice to grind sugar a little finer. Add flour, rice flour, salt and butter. Run food processor until mixture is combined and forms a uniform batter, about 1 minute.
- Scrape into bowl and knead together gently to form dough. Divide dough into thirds. On lightly floured surface, roll out each third to about a 1⁄2-inch thickness.
- Using a 2-inch cookie cutter, cut dough into squares, re-rolling and cutting as necessary. Place on ungreased cookie sheet about 1-inch apart and prick each square with a fork.
- Bake in centre of oven for 30 to 35 minutes or until a creamy color. The shortbread will still be soft; it will firm up as it cools.
- Remove from oven and cool on cookie sheets. Store in airtight containers for up to a month.