Traditional Scottish Shortbread

Instructions

1. Preheat your oven to 160 degrees Celsius (or gas mark 3). Lightly grease and line a 20cm round cake tin or baking sheet.
2. In a medium mixing bowl, combine the plain flour, caster sugar, optional pinch of salt, and rice flour. Rice flour gives the shortbread its classic melt-in-your-mouth texture.
3. In a separate large bowl, use a wooden spoon or a stand mixer with a paddle attachment to beat the softened butter until it is light and creamy
4. Gradually add the dry ingredients to the creamed butter and mix until a dough forms. Avoid overworking the dough; it should be crumbly rather than elastic.
5. Turn the dough out onto a clean work surface. Gently press and knead until it forms a single, smooth ball.
6. Press the dough evenly into the prepared round tin, or shape it into a 20 cm round on a baking sheet. Create a decorative, crimped edge with your fingers, then prick the top of the shortbread all over with a fork. This helps to keep it from puffing up during baking.
7. Bake for 30-35 minutes, or until the shortbread turns a pale golden colour. The key to shortbread is to cook it slowly so that it remains pale and buttery.
8. Allow the shortbread to cool in the tin for a few minutes before carefully transferring to a wire rack to cool completely. While still warm, slice the round into traditional wedges. Once cooled, dust with a little extra caster sugar to finish.