Combine flour, rice flour, sugar, ground ginger and butter pieces in food processor bowl
with knife blade attachment; process 20 to 30 seconds. (To mix by hand. Combine dry
ingredients then cut butter in with a pastry blender or rub butter in with fingers until no
large pieces remain.) Particles should resemble coarse crumbs.
Add minced crystallized ginger. Firmly and evenly press mixture into an 8 or 9 inch
round cake pan. using the tines of a fork make impressions around the edge of the
dough then prick surface evenly.
Bake at 325 for 40 minutes or until pale brown in color. While still hot, cut with a sharp
knife into 16 wedges and if desired, sprinkle the surface lightly with a teaspoon of sugar.
Leave in the pan to cool, then lift from pan and store in airtight container. Makes 16.
Note: Omit ginger for simple, more traditional Scottish shortbread. For less traditional
appearance, bake in 8" square baking dish and cut into 36 cookies squares for serving.
NOTE: Still makes an acceptable cookie even if it is over processed during mixing, but not quite as flaky.
Source: Challenge Dairy Products
Date: July 16, 2002