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 Pub date
2008-03-05

Scottish Shortbread Recipes

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Scottish Shortbread Recipes

It's kind of Moulded & Shaped cookie. Te cookie dough is stiffer which can be moulded or shaped into balls, crescent or pretzel. Some dough needs to be refrigerated some does not. A wet fork can be used to press on the cookie dough to make pattern to the cookies. You can top the cookie with chopped nuts, sesame seeds, desiccated coconut, cornflakes and etc. to make the cookies look more apptetizing.

 

Ingredients

(A) 180g Butter, 40g Icing sugar, Zest of 1 lemon, finely grated

(B) 230g Flour, 30g Rice flour

Directions

1.Cream (A) till smooth and light, add in (B) and mix till well blended.

2.Roll it between 2 plastic sheets to 20cm in diameter.

3.Place into tray lined with baking paper. Pinch and flute the edge with fingers for decoration.

4.Score the top into even wedges.Prick all over with a fork.

5.Bake at 170 degree at the bottom rack of the oven for 25 minutes. Then move it up to the

    middle rack, continue to bake for another 10 minutes.

6.Cut into wedges where marked.

Tips

Rice flour can be replaced with cornflour.

 



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