Glasgow Shortbread

• 1 lb butter
• 2 cups sugar (castor sugar)
• 3 cups rice flour
• 3 cups flour (the combination of the flours should make 6 cups)

1. In a large bowl, cream the sugar and butter together.
2. Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in.
3. Knead the flour in until the dough is of a smooth round ball.
4. Almost the consistency of marzipan or almond paste. In the summer, when making this, you may need a little more flour.
5. For two 8-inch cake pans: Cut the ball of dough in half.
6. Flatten the dough into the pan, making a smooth surface. At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there).
7. Bake for one hour or until golden brown in an oven of 400 degrees. Enjoy

butter, sugar, rice flour, flour

Taken from www.food.com/recipe/glasgow-shortbread-5410 (may not work)