SCOTCH SHORTBREAD (special treat)

March 29, 2018 / Lyn Jones / 0 Comments

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250g butter
125g rice flour
30g orange peel
375g plain flour
60g blanched, sliced almonds
155g sugar

Mould into a dough by working together the butter, sugar, flour & gr rice. Knead well into a smooth paste. Roll out about 5cm (2″) thick. Pinch round the edges, prick on top and lay on white paper on oven shelf. Decorate cakes with almonds and minced orange peel.
Bake for 3/4 hour in a slow oven.

#250g butter#almonds#fine rice flour#orange peel