Scottish Shortbread

Ingredients:

175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of
ground rice)
50g of sugar
100g of butter
Ground rice for sprinkling

Method:

1. Cream the butter and sugar until almost white and gradually add the flour.

2. Squeeze the whole mixture into a large ball.

3. Remove from the bowl and dust in ground rice.

4. Press into an 8inch square tin and smooth and make pinpricks all over.

5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes.

5. Remove, dust with caster sugar and cut into 12 fingers

6. Cool for 15 minutes in the tin.

7. Place on a rack until cold and store in an airtight tin.

Good luck with it!

Thanks to Marie Treanor!