A Different Taste: Scotch Biscuits Recipe

Şirniyyat recipe from Şotlandiya cuisine .
In Western cuisine, there is a type of eggless cookie called "shortbread". This biscuit is a Scottish biscuit, which owes its softness to a lot of fat. The Scottish biscuit with rice flour inside is soft and mouth-watering, and it is a tea time treat.

Heat the oven to 150 degrees.
Beat the soft butter (must be soft or you won't get the desired result) and powdered sugar with a mixer until well combined.
Add flour, rice flour, vanilla and salt to the oil-sugar mixture and knead quickly. Stop kneading when the ingredients come together and become a soft dough.
Line the bottom and sides of a 30-32 cm round baking tray with greaseproof paper. Place the dough in the center of the tray and spread it to the edges with your hands (make sure the dough is spread evenly over the entire tray.) Bake in the preheated oven for 50-55 minutes.
Remove the baked cookies from the oven immediately and keep them in a cool place for 1 hour.
You can cut the cooled cookies into squares with a knife, sprinkle powdered sugar on top and serve.