Scotch Shortbread

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ½ pound plain flour
  • ½ pound rice flour
  • ¾ pound


Sieve flour and rice flour into a mixing bowl, and rub in butter with your fingertips. Add sugar and vanilla extract or lemon rind. Whisk egg with cream in a small bowl and pour over dry ingredients. Mix to a smooth paste with your hand, using more cream if necessary.

Turn out on a floured board and knead lightly until free from cracks. Flour a rolling pin and roll the dough out to abou