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Scottish Cooking

Hogmanay Shortbread

250 g (8 oz) plain flour
125 g (5 oz) rice flour (or ground rice)
100 g (4 oz) caster sugar
250 g (8 oz) Scottish butter

Blend together the dry ingredients, and rub in the butter until the dough resembles shortcrust pastry. Place on a board floured with rice flour, and knead gently for a short
while until the dough is smooth. Shape the dough into rounds, or cut into wedges or small rounds with a pastry cutter. For square biscuits, flatten the dough into a flat baking tray, and score the top.

Place the shortbread on a flat baking tray lined with greaseproof paper, and bake in a moderate oven until golden brown.

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