Recipes

Scotch Shortbread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
910 g Butter, unsalted 3¾ cups
510 g Caster Sugar 2½ cups
1250 g Laucke Wallaby Flour 7⅘ cups
115 g Ground Rice ⅔ cup
Sugar, for sprinkling

Method

  1. Preheat oven to 160°C.

  2. Blend the butter and sugar together. DO NOT CREAM.

  3. Sieve the flours and rice together, and combine carefully into the butter and sugar. DO NOT OVERMIX. 

  4. Press/Roll into 1.5 cm slab and mark, then sprinkle with sugar, or roll to 1 cm, and cut out shapes, and then sprinkle with sugar.

  5. Baking time approx 12 minutes or until just golden.

  6. Baking temperature 160ºC.

  • Laucke Specialities
  • Bake: 12 minutes
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