Scottish Shortbread Base

Preparation info
  • Yield:

    600 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • All-purpose flour 245 g 8.64 oz 40.83%
  • Rice flour


  1. Sift the all-purpose flour, rice flour, and the salt together.
  2. In a mixer bowl fitted with a paddle attachment, cream the butter with the sugar until light and smooth on medium speed.
  3. Turn the mixer off and add the dry ingredients to the creamed butter and sugar mixture. Pulse the mixer on and off until all of the dry ingredients are completely incorp