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Print this Recipe    Shortbread 32

Glasgow Shortbread

1 pound of butter
2 cups of sugar (castor sugar)
1/2 rice flour and 1/2 flour to make approximately 6 cups

In a large bowl, cream the sugar and butter together. Then add
about 3 cups of the combined flour just so you can take the dough
out the bowl to knead the rest of the flour in. Knead the flour
in until the dough is of a smooth round ball. Almost the consistency
of marzipan or almond paste. In the summer, when making this, you
may need a little more flour.

For two 8-inch cake pans: Cut the ball of dough in half. Flatten
the dough into the pan, making a smooth surface. At this time,
you can either use a fork and prick the dough all over or use what
looks like a butter mold ( There are shortbread molds with thistle
out there). Bake for one hour or until golden brown in an oven
of 400 degrees.

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