Ayrshire Shortbread
It is perhaps significant, in a milk-producing area, that this shortbread should use cream. It seems to be the only area where this is common.
8 oz flour (225 g)
1 tbsp rice flour
4 oz butter (100 g)
4 oz caster sugar (100 g)
Yolk of egg
2 tbsp cream
Preheat the oven to 350°P/180°C or gas mark 4.
Sieve the flour and rice flour together into a bowl.
Rub in butter and add sugar.
Make a well in the centre and add the egg yolk and cream.
Knead together lightly to make a fairly stiff dough.
Divide into three pieces and roll into sausage-shapes about 1 and a half " (4 cm) in diameter.
Put into a cool place and leave for several hours or overnight.
Cut into rounds quarter " thick (Half cm), place on a greased baking sheet and bake for 10-15 minutes.
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