SHORTBREAD (1)

According to legend the shortbread recipe was bought from france to Scotland, by Mary Queen of Scots. Its French name , petits gateaux tailles, means little cakes cut off. The name came to be pronounced as it sounded to the Scots and English....petticoat tails. But the real Highland Scot did not go with any this, they just put the shortbread on the table and simply broke it into pieces. Whichever way you serve it , people will love it. Ingredients.......250gm of butter/ marg, 1/2 cup of castor sugar, 2 and 3/4 cups of plain flour, 1 dsp of milk, 1/4 cup of rice flour, cinnamon sugar to dust. Preheat your oven to 160 deg C. Line 2 baking trays with baking paper. Add the butter/ marg to the bowl of your electric mixer. Mix on high till the butter/ marg is light and fluffy. Add the rice flour, plain flour and sugar, continuing to mix until the mixture resembles fine breadcrumbs. Knead lightly with your hands to form a smooth dough. Roll out the dough between 2 sheets of baking paper. Use a cookie cuttter to cut out the shortbreads and gently transfer to the lined oven trays. Bake in the preheated oven for 15 minutes or until slightly golden around the edges. Slide the baking paper and shortbreads off the tray to a cooling rack to cool completely. When completely cool sprinkle with cinnamon sugar and store in an airtight container.