This recipe came from my gran and I have been making it since I was eight years old. The rice flour is the secret to that proper Scottish snap. I always cut a wee square to taste test and declare it perfect, which drives Gran mad.
How I make it
- Rub the cold butter into the sugar and flours until it clumps together.
- Press into a lined tin, prick all over with a fork and chill for 30 minutes.
- Bake at 160C for 35 to 40 minutes until pale gold throughout.
- Sprinkle with caster sugar and cut into rounds or fingers while still warm.