Serious Scottish Shortbread

• 1 14 cups flour
• 14 cup white rice flour
• 14 cup granulated sugar
• 10 tablespoons pure high grade butter
• sanding sugar

1. Sift dry ingredients into a bowl.
2. Cut butter into pieces and add.
3. With hands knead into a firm dough resembling clay.
4. I prefer to use the food processor to complete this on pulse, to avoid any heating from hands.
5. Place on flour board and roll 3/8 to 1/3 inch thick.
6. Either cut with a small cookie cutter or cut with a sharp knife into small triangles or finger shapes.
7. Place on an ungreased cookie sheet.
8. Prick with a fork 3 times, and sprinkle sugar on top (fine or coarse which ever you prefer).
9. Bake at 375 until edges turn faintly tan.
10. DO NOT ALLOW COOKIES TO BROWN.
11. Remove from oven, and while hot, sprinkle with more sugar if desired.
12. Cool and store in airtight container at room temperature.

flour, white rice flour, sugar, butter, sanding sugar

Taken from www.food.com/recipe/serious-scottish-shortbread-449154 (may not work)