11 December 2009

Scottish Shortbread

dairy free egg free nut free

I requested an authentic recipe from the only Scotswoman I know and she sent me a recipe for Petticoat Tails. I'm like "dude, where's the shortbread?!" Then I had to go and convert the quantities to the metric system. Sheesh, the effort! I probably could have cooked these a smidge longer but my oven is fanforce only and I was worried about them getting too much colour and well, as you do, you end up going the other way. My fork markings don't much look like a petticoat but once they're eaten, it's all the same, aye?

Thanks Sheeny :)

225g plain flour
115g rice flour
115g icing sugar
225g dairy-free margarine (Nuttelex)

Preheat oven to 170 C. Grease baking tray. Cream margarine and icing sugar. Sift in flours and work into smooth dough -  if dough is too dry add a little water can be added to moisten. Turn onto floured board, make desired shapes (either a round or oblong) and prick all over with a fork mark. You can score (mark out) the pieces now or just cut into them when still warm after baking. Bake for 20 - 25 minutes until golden in colour and sprinkle with caster sugar while still warm. Cut into the triangles or rectangular pieces and cool on a wire rack.

No comments:

Post a Comment