Scots Shortbread

• flour
• rice flour
• butter
• castor sugar

Only the best materials should be used. The flour should be dried and sieved. The butter, which is the only moistening and shortening agent, should be squeezed free of all water. The sugar should be fine castor. Two other things are essential for success—the careful blending of the ingredients and careful firing.

The butter and sugar must first be blended. Put eight ounces of butter and