Scotch Shortbread Recipe

Rice flour: A gluten-free flour that gives the shortbread a light and tender texture.

Cornstarch: Adds to the crumbly texture of the shortbread, making it melt in your mouth.

Sugar: Sweetens the shortbread and helps achieve a golden color when baked.

Butter: Provides richness and helps bind the ingredients together, creating a smooth dough.

When mixing the butter into the dry ingredients, make sure it is softened but not melted. This ensures that the dough comes together smoothly and creates a tender texture in the shortbread. If the butter is too cold, it will be difficult to incorporate, and if it's too warm, the dough may become greasy.

• rice flour - Substitute with almond flour: Almond flour provides a similar texture and is also gluten-free, adding a slightly nutty flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch, making it a suitable gluten-free alternative.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor, making it a healthier alternative.

• butter - Substitute with coconut oil: Coconut oil can replace butter in a 1:1 ratio and provides a subtle coconut flavor, suitable for those who are dairy-free.

• Allow the shortbread to cool completely before storing. This ensures that condensation doesn't form, which can make the shortbread soggy.
• For short-term storage, place the shortbread in an airtight container. Layer the pieces with parchment paper to prevent them from sticking together.
• Store the container at room temperature in a cool, dry place. The shortbread will stay fresh for up to one week.
• For longer storage, consider freezing the shortbread. Wrap each piece individually in plastic wrap to maintain freshness.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of storage time.
• When ready to enjoy, remove the desired number of pieces from the freezer. Allow them to thaw at room temperature for about 30 minutes.
• For a freshly baked taste, you can warm the thawed shortbread in a preheated oven at 300°F (150°C) for 5-10 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the shortbread on a baking sheet lined with parchment paper.
  3. Cover the shortbread lightly with aluminum foil to prevent it from becoming too dry.
  4. Warm in the oven for about 10 minutes or until heated through.
  5. Let it cool slightly before enjoying.

• Microwave Method:

  1. Place the shortbread on a microwave-safe plate.
  2. Cover the shortbread with a damp paper towel to retain moisture.
  3. Microwave on medium power for 15-20 seconds.
  4. Check if it's warm enough; if not, continue in 10-second intervals until desired warmth is achieved.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the shortbread on the toaster oven tray.
  3. Heat for about 5-7 minutes, checking frequently to avoid over-browning.
  4. Allow it to cool slightly before serving.

• Stovetop Method:

  1. Use a non-stick skillet over low heat.
  2. Place the shortbread in the skillet.
  3. Cover with a lid to create a gentle warming environment.
  4. Heat for 2-3 minutes on each side, checking frequently to avoid burning.
  5. Remove from heat and let it cool slightly before enjoying.

• Oven: Used to bake the shortbread at a consistent temperature of 325°F (165°C).

• Mixing bowl: Essential for combining the rice flour, cornstarch, and sugar before adding the butter.

• Measuring cups: Necessary for accurately measuring the rice flour, cornstarch, sugar, and butter.

• Baking pan: Used to press the dough into and bake the shortbread.

• Spatula: Helpful for mixing the ingredients and pressing the dough evenly into the baking pan.

• Cooling rack: Allows the shortbread to cool evenly after baking before cutting into squares.

• Knife: Used to cut the cooled shortbread into squares.

• Oven mitts: Protect your hands when handling the hot baking pan from the oven.

Pre-measure ingredients: Measure out rice flour, cornstarch, and sugar in advance to save time during preparation.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a food processor: Combine all ingredients in a food processor to quickly form the dough.

Line the baking pan: Use parchment paper to line the baking pan for easy removal and cleanup.

Cool on a wire rack: Transfer the shortbread to a wire rack to cool faster and evenly.