This is a recipe for Scottish Shortbread. What makes a shortbread Scottish, you ask? The ‘Scottish’ refers to the shape in which the shortbread is cut.
It is said that Queen Mary of Scotland, from the 16th century is credited with making this style of shortbread popular, calling them ‘petticoat tails’.
- 1 cup butter or margarine
- 2 cups sweet rice flour
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 tsp lemon extract
- Cream together the butter and sugars using a mixer. Add in extract, and then flour (adding in batches, mixing after each addition).
- Press mixture into a greased 9" round pan and bake at 350°F for 45 minutes.
- Using a knife or a scraper, score into the batter about 2/3 down, forming wedges (make skinny wedges, as shortbread will be 1-1/2" thick). Place back in oven and continue baking for 15 minutes, or until edges just start to brown.
- Cool for 30 minutes, then invert onto wire rack and allow to cool completely before separating into wedges.
- If desired, spread, dip or drizzle melted chocolate over shortbread.