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Buttery Scottish cookie.


250g softened unsalted butter

Extra butter for the tin

350g plain flour

50g rice flour

100g caster sugar

1 tbsp caster sugar


Preheat the oven to 180C/160C fan/gas 4. Butter and line a 28 x 18cm tin. In a food processor, pulse together the softened butter, both flours, ½ tsp salt, and the 100g of caster sugar until the mixture resembles fine breadcrumbs. Pulse a few more times until it comes together into a rough ball. Alternatively, put all the ingredients in a bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Bring together into a pliable dough and press down into the prepared tin. Using a sharp knife, mark the dough into 16 bars.

Sprinkle over the remaining 1 tbsp of caster sugar and bake for 25-30 mins until golden and set. Remove and prick the dough all over. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely. Using a sharp knife, cut through your earlier scores to separate completely.