Rice Flour Shortbread

    1 hour 25 minutes

    This recipe uses rice flour as well as plain flour which gives it a silky texture. Cut into shapes with cookie cutters.

    43 people made this

    Serves: 24 

    • 250g unsalted butter
    • 1/2 cup (60g) icing sugar
    • 1/3 cup (60g) white rice flour
    • 2 cups (250g) plain flour

    Preparation:20min  ›  Cook:5min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    1. Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
    2. Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with cling wrap. Chill one hour.
    3. Preheat oven to 180 degrees C.
    4. Knead dough to soften a bit then roll 5mm thick and cut with a cookie cutter. Bake for 5 minutes on ungreased baking tray.

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    Reviews in English (9)


    This recipe is the real deal. Light and airy and not overpoweringly sweet. It's not a Mallomar! If you bite into these you can see the actual layers in the cookie...simply and simply delicious. Perfect with that afternoon cup of tea. If a slighter sweetened variation is wanted, try sprinkling a little sugar on the top of the cookies before baking. The bubbles on top of the cookie just lend to it's appeal, this recipe isn't meant to be flat and square like a bar type cookie. Enjoy!!! Thanks for a fabulous addition.  -  19 Nov 2002  (Review from Allrecipes USA and Canada)


    i went to london and had these marks and spencer all butter shortbread cookies that i thought were the best. the back listed rice flour and pretty much everything listed in this recipe. these are good enough that i've made them about 2-3 times this past month. my dad likes them, my mom will eat them because they aren't too sweet and i like them with tea. i sprinkle some sugar on top of some of them before baking since my sister thinks that they're bland. one mistake i've made was not kneading the dough enough and not chilling it long enough. i rolled the dough into cylinders and sliced 1/4 inch thick also i liked them better when baked longer than the 5 min listed in the recipe (about 15-20 min)  -  28 Feb 2005  (Review from Allrecipes USA and Canada)


    This is truly the original Scottish shortbread! My nana was from Glasgow & she used rice flour in her shortbread. It adds the most heavenly texture to one of lifes' simpler pleasures. This is absolutely the best shortbread recipe out there.  -  27 Nov 2010  (Review from Allrecipes USA and Canada)