Vintage Cookbook Exploration #10 Scottish Shortbread

Scottish Shortbread

1/2 Pound Butter (2 sticks) Unsalted (I used Kerrygold)
1/2 Cup Sugar
2-1/2 Cups Flour
1/8 Cup Rice Flour

Cream butter(I melted..I always melt) and sugar and add the flours. Knead together until well mixed and holds together. Shape into 2 rounds on cookie sheet 1/2" thick* or press into lightly greased cookie sheet. Put wax paper on top and roll in with rolling pin. Remove wax paper and prick with a fork all over. Score shortbread with a knife into size of fingers wanted. Bake at 275 degrees for 35-40 minutes until top is very light tan color. When cool, break into fingers and keep in an airtight tin.

*Decoration: After placing the 2 rounds on a cookie sheet, press each round with a wooden mold - the kind that are designed for this purpose. They may be purchased at Scottish shops in the larger U.S. cities. "Season" a new mold a few times with vegetable oil (I would never use vegetable oil, I would use olive or coconut oil) Through the years, oiling will not be necessary as the oil ages into the mold.

Brussels Sprouts
Cut in half, put cut side down in oiled pan, spray tops of sprouts with oil (I use avocado spray oil) and salt and pepper to taste. Cook at 400 degrees for 25 minutes. Top with Maple Syrup and Salted Pumpkin Seeds before serving.