Scotch Shortbread Uses Rice Flour and Berry Sugar

Delight your taste buds with this traditional *Scotch Shortbread* recipe, elevated by the addition of rice flour and berry sugar for a uniquely tender and melt-in-your-mouth texture. The rice flour adds a delicate crispness, while superfine berry sugar ensures a subtly sweet, buttery flavor in every bite. Prepared in under an hour with just five simple ingredients, this shortbread is baked to perfection—golden on the edges and divinely soft inside. Perfect for teatime, holiday gifting, or an indulgent snack, these shortbread squares are as easy to make as they are irresistible. Be sure to add this delightful classic to your baking repertoire!

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 16

Ingredients

• 225 grams Unsalted butter (softened)
• 115 grams Berry sugar (superfine sugar)
• 250 grams All-purpose flour
• 100 grams Rice flour
• 1 pinch Salt

Directions

Step 1

Preheat your oven to 150°C (300°F). Line a 9x9-inch baking pan with parchment paper for easy removal.

Step 2

In a large mixing bowl, cream together the softened butter and berry sugar using a hand mixer or stand mixer on medium speed, until the mixture is light and fluffy. This will take about 2-3 minutes.

Step 3

Sift together the all-purpose flour, rice flour, and salt in a separate bowl to ensure even distribution and a smooth texture.

Step 4

Gradually add the dry ingredients into the creamed butter mixture. Mix on low speed until the dough comes together. It will be soft but not sticky.

Step 5

Transfer the dough into the prepared baking pan. Use your hands or the back of a flat spatula to press the dough evenly into the pan. Smooth the surface for an even bake.

Step 6

Using a fork, gently prick the dough all over. This step allows steam to escape and helps maintain the shortbread's perfect texture.

Step 7

Place the pan on the middle rack of the preheated oven and bake for 30-35 minutes, or until the shortbread is lightly golden around the edges. Avoid overbaking to keep it tender.

Step 8

Remove the pan from the oven and allow the shortbread to cool for 10 minutes. While still warm, use a sharp knife to score the shortbread into 16 pieces (4 rows by 4 rows). This ensures clean cuts later.

Step 9

Let the shortbread cool completely in the pan before lifting it out using the parchment paper. Once fully cooled, gently break the pieces apart along the scored lines.

Step 10

Store the Scotch shortbread in an airtight container at room temperature for up to one week, or freeze for longer storage.

Nutrition Facts

Serving size	(590.4g)

Amount per serving	% Daily Value*
Calories	2986.2

Total Fat 185.0g	0%
Saturated Fat 115.9g	0%
Polyunsaturated Fat g
Cholesterol 491.2mg	0%
Sodium 175.3mg	0%
Total Carbohydrate 305.9g	0%
Dietary Fiber 6.8g	0%
Total Sugars 115.7g
Protein 27.7g	0%

Vitamin D 110.9IU	0%
Calcium 81.5mg	0%
Iron 11.8mg	0%
Potassium 315.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 3.7%

Carbs: 40.8%