Scottish shortbread

Makes 12 pieces

The true taste of traditional Scottish shortbread come courtesy of the earthy perfume of oat flour. You can buy this from health food store, or grind your own with a blender.

  • 50g caster sugar + 100g for dusting
  • 100g unsalted butter
  • 150g oat flour*
  • 1 tsp bicarbonate of soda
  • rice flour, for dusting

1 Preheat oven to 165°C. Whisk the 50g sugar and butter in a bowl until very light and pale.

2 Sift the oat flour and bicarbonate of soda together then fold into the butter mixture with a spatula very gently. Once just combined dust the ball with rice flour and press into a lined 20cm square slice pan. Cut into fingers.

3 Prick with a fork then bake for 25 minutes until pale golden. Cut again and dredge with the dusting sugar. Set aside to cool the store airtight.

* If oat flour is not available, substitute with 175g plain flour, or grind rolled oats and sift through a fine sieve.