Scots Shortbread

Directions

1. 1
   Cream butter with sugar until light and fluffy.
2. 2
   Sift flour with rice flour or cornstarch (the former is preferable if available), and cut into butter until it resembles coarse meal; mix as you would for pastry.
3. 3
   Add just enough of the flour mixture to make a dough that can be gathered into a soft ball.
4. 4
   Knead on a lightly floured board for a minute or two, only until smooth.
5. 5
   Do not knead too long or dough will become greasy and the shortbread will be tough.
6. 6
   Divide dough in half and press each portion into an unbuttered 8-inch layer-cake pan.
7. 7
   Using the back of the bowl of a wooden spoon, press a round indentation into the center of the cake and crimp the edges.
8. 8
   With the tines of a fork, prick cake all over, right down to the pan.
9. 9
   Bake in preheated 350 oven for 45 minutes to 1 hour, or until shortbread is an even pale golden brown.
10. 10
    This will be soft when removed from the oven and can then be cut into wedge-shaped portions; or break when cold and crisp.
11. 11
    Variation: If you have the wooden shortbread molds, dust them with cornstarch or rice flour, press dough into them and invert onto a buttered and floured cookie sheet.