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Donec eu mi sed turpis feugiat feugiat. Integer turpis arcu, pellentesque eget, cursus et, fermentum ut, sapien.

Donec eu mi sed turpis feugiat feugiat. Integer turpis arcu, pellentesque eget, cursus et, fermentum ut, sapien.

Donec eu mi sed turpis feugiat feugiat. Integer turpis arcu, pellentesque eget, cursus et, fermentum ut, sapien.

Sheila Jeppesen lived in Scotland until she was eighteen. Then she emigrated to the U.S. and has lived here ever since. She brought these shortbreads to a Red Hat tea I gave. It was exciting to have real scottish shortbread made by a real Scot!

Forfar Scottish Shortbread

1 and ½ pound plain flour  (4 and ½ cups)
3 oz rice flour or ground rice (1/3 cup)
1 lb butter
4 oz (1/2 cup) castor sugar (called SuperFine sugar in U.S.markets. Granulated sugar can be used, though it is harder to blend in.)

1. Combine flours and rub in the butter.
2. Stir in the sugar.
3. Turn on to a floured board.
4. Knead the mixture thoroughly with the hand into a smooth dough.
5. Shape into rounds and notch the edges with the forefingers and thumbs. {Or cut into bars or triangles (petticoats)}

Bake in 350 degree oven until golden brown.

 

 

 

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