Does using oat flour make this shortbread more Scottish?
Here are the ingredients:
1/2 cup semi-salted butter, at room temperature
1/3 cup sugar
1 cup oat flour
3/4 cup rice flour
Sift together the dry ingredients and set aside.
Cream the butter until fluffy, then slowly add the dry ingredients mixing well between additions. It will be crumbly. If you think it's too crumbly then add 1 tbsp more of butter, but no more than that.
Wrap in plastic wrap and chill 20-30 minutes.
Keep dough chilled and work with a little of it at a time to form your shortcake, either by forming into a circle, scoring and placing on a cookie sheet. Or by using a shortcake mold.
See this recipe for how to use molds
Bake in a 300F oven for 34 minutes. Cool about 10-15 minutes, then move to a rack to cool completely.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!