Scottish Shortbread Fingers

• 5 oz. all-purpose flour
• 2 oz. rice flour (goya)
• 3 oz. extra fine granulated sugar
• 5 oz. butter

1. Sift; sieve flour, ground rice and sugar into a mixing bowl. Add butter; knead and squeeze into the dry ingredients using one hand only until mixture is combined to a smooth, stiff dough. Roll dough out on a lightly floured surface to a
2. 6 x 10-inch oblong, using gently even pressure with a lightly floured rolling pin.
3. Cut down center of oblong, trim edges and cut across into fingers.
4. Place fingers on greased baking tray.
5. Prick well with fork and place in refrigerator to rest for at least 30 minutes. Bake in a slow oven (300u0b0 to 325u0b0) for 15 to 20 minutes until light golden.
6. Allow to set on baking trays before removing to a wire cooling tray.
7. Store in an airtight container.
8. Makes 16 to 18 fingers.

flour, rice flour, sugar, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1021152 (may not work)