Scottish Bakers Shortbreads 1959

• 2 cups butter
• 1 1/2 cups superfine sugar (castor)
• 4 cups all-purpose flour
• 1 cup rice flour
• 1 dash salt (optional)

1. Cream the butter and sugar very well.
2. Sift the flours after measuring and combine together.
3. Add flours to creamed mixture very gradually blending well after each addition.
4. Knead on bread board for ten minutes.
5. Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
6. Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
7. Prick gently with a fork.
8. Cover lightly and chill for an hour.
9. This lets the gluten in the flour rest and relax from all the kneading.
10. Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
11. Bake until light tan in colour.
12. Remove from oven and onto a wire rack.
13. Store in a air tight container in a warm place.( cupboard).
14. Allow to mellow and age for 1 to 2 weeks.
15. Should make 4 dozen cookies.

butter, sugar, allpurpose, rice flour, salt

Taken from www.food.com/recipe/scottish-bakers-shortbreads-1959-350432 (may not work)