Substituting Rice Flour in Scottish Shortbread: Alternatives for a Perfectly Crispy Cookie

Scottish shortbread is a traditional treat made with just 4 simple ingredients, including rice flour, which gives it its characteristic crisp texture. Rice flour, though crucial for achieving the perfect texture, can be hard to find in some areas. Fortunately, there are alternative ingredients you can use to ensure your shortbread turns out delicious. This article will guide you through the process of making Scottish shortbread, discussing the importance of the right ingredients and suitable substitutes.

Ingredients and Substitutions

Butter: The quality of the butter is paramount in shortbread. Opt for the best butter you can find, such as Gay Lea’s Baker’s Gold 84 b.f. or Kerrygold 82 b.f., as they provide superior flavor and texture. If you prefer, you can use any high-quality butter. You can use either salted or unsalted butter, but for optimal results, it's recommended to use unsalted butter and add a small pinch of salt to the mixture.

Substituting Rice Flour

Rice Flour: Rice flour is essential in Scottish shortbread for its crisp and light texture. You can find white rice flour from brands like Bob’s Red Mill or Clubhouse. If you are in Canada, Bulk Barn is also a great source. Avoid using "glutinous" rice flour as it is a different product with a distinctive texture and implications for gluten-free baking.

If you cannot find rice flour, you can substitute it with an equal amount of cornstarch (cornflour). However, keep in mind that this will result in a less crispy cookie. Cornstarch gives the cookies a softer and more tender texture, which is a viable alternative but might not meet the traditional criteria for Scottish shortbread.

All-Purpose Flour

All-Purpose Flour: Regular bleached all-purpose flour is preferred for this recipe as it provides a lighter-colored cookie. Unbleached all-purpose flour can be used as an alternative, but the color of the shortbread may be slightly darker.

White Granulated Sugar

White Granulated Sugar: The recipe calls for regular white granulated sugar. You can experiment by using superfine white sugar (1/4 cup) in addition to regular white sugar (1/4 cup). This will enhance the texture of the shortbread. However, you may find it a bit too sweet if you use an all-superfine sugar mixture.

How to Make Scottish Shortbread

The dough should be sandy with small, even-sized pieces of butter. If you squeeze a small bit of the dough together, it should clump, with a "clump" visible rather than a "lump" of butter on top. After adding the mixture to the pan, press it down firmly using a spatula. Ensure it looks like the pictures provided to ensure the correct texture. If the dough turns out more moist, it might be due to the butter having more moisture. As long as it's not too moist and sticky, it should be fine. Sticky dough could indicate insufficient flour, so you may need to add a bit more. If the dough is too dry, it suggests adding too much flour, and you should add a bit of water, a teaspoon at a time, until the dough reaches the right consistency.

Enthusiasts and beginners alike will find this recipe straightforward and rewarding. By substituting rice flour with cornstarch or continuing to seek out rice flour, you can ensure you create a delightful batch of Scottish shortbread. Happy baking!