Burrebrede (Scottish Shortbread)

There are a lot of recipes out there for shortbread, but authentic burrebrede has ground rice flour in it, unlike American shortbread.  The rice flour makes the texture extremely light and if made thinly, gives it extra crispness that regular flour cannot provide.  Resist the temptation to eat it hot from the pan, because if it is left to sit for a day or more, the flavor will deepen and be even more decadent! Còrd riut glan fhéin!

Burrebrede

1 ½ cups all-purpose flour

½ cup rice flour

1 cup butter, at room temperature

½ cup sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.  Sift the flours together in another bowl, then gradually add to the creamed mixture and mix until the dough clumps together.

Press the dough into 1 or 2 cake pans.  For thicker shortbread, use 1 9" pan and use two 8” pans for thinner shortbread.  Prick the dough with a fork if you wish to decorate.

Bake at 350 degrees for 25 – 35 minutes or until cooked through and lightly browned.

Cut into appropriate sized pieces while still warm and allow to cool completely before removing it from the pans.  If you cut it when it cools, it will crumble and fall apart – cutting while still warm will stop this from happening.

NOTE:  I used Bob's Red Mill brand of ground rice flour. You can find this at any Pick 'n Save or Sendik's store in the baking aisles. Bob's Red Mill ground rice flour is certified gluten-free.