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Scottish Shortbread

Scottish Shortbread Fingers

Shortbread made with melted butter and rice flour.
Course Dessert
Cuisine Scottish
Keyword Shortbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 36
Author Cookie Madness


  • 1 3/4 cups all-purpose flour 1/2 pound/240 grams
  • 6 tablespoons rice flour** 56 grams
  • 1/2 cup plus 1 tablespoon granulated sugar 114 grams
  • 1/4 teaspoon ground ginger
  • 1/2 pound European style or really good quality salted butter (or add 1 scant teaspoon salt to recipe) -- see note about salt levels (Plugra works well) 240 grams
  • 1/2 teaspoon vanilla extract


  • Line a 9 inch square metal pan with nonstick foil.
  • Combine the all-purpose flour, rice flour, sugar and ginger in a large mixing bowl.
  • Gently melt the butter in a microwave- safe glass measuring cup using 50% power.
  • Mix the vanilla with the melted butter and let it cool for about five minutes.
  • Add the butter to the flour mixture and stir with a wooden spoon until blended. Transfer mixture to the pan and pat it down flat. Put it in the refrigerator for 30 minutes or until cold.
  • Preheat oven to 350ºF.
  • Sprinkle top of shortbread with sugar. Place in the oven and bake for about 30 minutes or until middle appears set and edges are lightly browned.
  • Using a 4 pronged fork or whatever fork you feel like using, poke holes in the warm shortbread. Poke them at intervals and plan on cutting around them.
  • Using a razor blade or sharp knife, score the shortbread gently into 32 fingers (or whatever size you want). Do not lift it from the pan at this point.
  • Let sit until completely cool, then lift from pan. Use a knife to cut through the areas you lightly scored.
  • Store in a tin. These stay fresh for weeks.


Salt: The shortbread gets it's salt from the salted butter, but feel free to add an extra pinch if you like sweet & salty.  If you are using unsalted butter, add 3/4 teaspoon of salt to the recipe.
If you have an old coffee grinder or spice grinder, make your own rice flour by grinding 2 ounces of white rice
For best results, weigh your ingredients.
Don't over-bake. Edges should be just browned and shortbread should still be pretty soft when you pull it from the oven.
Version Two:  Use only 36 grams (1/4 cup) rice flour 63 grams sugar (1/4 cup) and use an 8 inch square pan rather than a 9 inch square pan.  Use salted butter or if using unsalted, use 1/2 teaspoon.