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Shortbread Recipe

This recipe is adapted (by my father) from my Scottish grandmother's
recipe. It's the "thick" kind, not the type to roll out for cookies. It is
a bit crumbly, but it's good.

7 ounces (oz.) butter
6 oz. Hagman flour mix*
3 oz. rice flour
3 oz. cornstarch
3 oz. sugar
(weigh these ingredients)

Soften butter at room temperature.

Rub in dry ingredients. Knead til soft, but not too soft and fatty. Press
into tins (three 8" cake tins work well).

Crimp edges (like a pie crust) and prick all over with a fork.

Bake at 325 F about 1/2 hour until golden brown. Score (cut lightly with a
sharp knife) and sprinkle with sugar.

*flour mix: 6 parts rice flour, 2 parts potato starch, 1 part tapioca flour