Recipe of the day

Scottish Shortbread
Ingredients
(A) 180g Butter, 40g Icing sugar, Zest of 1 lemon, finely grated
(B) 230g Flour, 30g Rice flour
Directions
1.Cream (A) till smooth and light, add in (B) and mix till well blended.
2.Roll it between 2 plastic sheets to 20cm in diameter.
3.Place into tray lined with baking paper. Pinch and flute the edge with fingers for decoration.
4.Score the top into even wedges.Prick all over with a fork.
5.Bake at 170 degree at the bottom rack of the oven for 25 minutes. Then move it up to the
    middle rack, continue to bake for another 10 minutes.
6.Cut into wedges where marked.
Tips
Rice flour can be replaced with cornflour.