Delicious Scottish Shortbread

As it was Camaryn's last day at the office before she left us for 303 I decided to make her some good bye shortbread and boy did it turn out great. I have made a few recipes in my time and this is by far the best recipe ever. It was delicious and produced a fantastic crunch when you bit into it.

The Recipe - Scots' Shortbread with Ground Rice (Stephenie Alexander - The Kitchen Companion)
250g unsalted butter, at room temperature
125g caster sugar (i used granulated in the mixture to give extra crunch)
250g plain flour
125g ground rice  or rice flour

The Method

1. Line 2 baking trays with greaseproof paper.
2. Cream butter and sugar until pale and creamy.
3. Mix flour and ground rice in a bowl, and then mix into the creamed mixture until just combined. Do not over mix.
4. Tip onto a lightly floured surface and press to combine. Lightly roll out the dough to a thickness of 1.5-2cm . Cut into fingers (or 4 x 12 rounds using shortbread moulds) and prick with a fork. transfer to baking trays and refrigerate for 30 minutes to 1 hour.
5. Preheat the oven to 180 degrees C. Bake shortbread for 15-20 minutes until just starting to colour. It will feel a bit soft, cool completely on a wire rack, sprinkle with extra caster sugar then serve.