Ingredients to make 8 large cookies:
- 1 cup (100 g) whole-wheat flour
- ½ cup (50 g) rice flour
- ⅓ cup (50 g) brown sugar
- 1 lemon
- ½ cup (100 g) butter
Use butter to give this rich, crisp, Scottish shortbread a particularly good flavor.
Preheat the oven to 300°F (150°C). Lightly grease a baking sheet.
Combine 1 cup of whole-wheat flour, ½ cup of rice flour, ⅓ cup of brown sugar and the grated rind of 1 lemon in a mixing bowl. Add ½ cup of butter, cut into small pieces. Rub the fat into the flour mixture to form dough.
Roll the dough out on a lightly floured surface to form a 7 inch (18 cm) circle. Carefully lift the round onto the baking sheet. Mark the top of the dough with a sharp knife, dividing it into 8 wedges. Prick the dough all over with a fork and crimp the edges.
Bake the shortbread for 40 to 50 minutes, or until it is just colored.