Oat Shortbread Recipe... Cue The Outrage
Gran always said the secret to her shortbread recipe was using rice flour. You end up with an all butter shortbread that will just melt on your tongue, leaving a huge grin on your face. You can bake this shortbread recipe as rolled and cut-out cookies, or in a fancy stoneware shortbread mold... or as we've always done; a shaped round that is cut into wedges after cooking. This is a great egg free cookie recipe. Don't think of this as just a holiday cookie, or a Christmas cookie recipe - these are great all year round. A melt on your tongue rice flour shortbread recipe.

*In the early 1700s - to late 1800's Scotland was the centre of the global rice trade. Rice from Asia and from 'The Colonies' was imported to Scotland for processing and then traded on to the rest of Europe.
In 1775 alone more than 44,000. tons of rice were imported to Scotland from the Southern Colonies. That's just one year; and the numbers grow year over year until the late 1890s when trade shifted.
Some of that rice remained in the local Scottish economy and marketplace.*


Ingredients:
250 mL (1 cup) butter
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
175 mL (¾ cup) oat flour
175 mL - 250 mL (¾ cup - 1 cup) all purpose flour

Method:
Preheat oven to 150ºC (300ºF).
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour, oat flour and all purpose flour until the mixture is too difficult to mix with a spoon.
Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack.
Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a pattern onto the top of the dough.
Bake for 45 minutes to 1 hour.
When the dough is slightly golden remove from the oven and let sit for 5 minutes.
Cut into wedges and remove from baking sheet to cooling rack.


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