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These thick and buttery shortbread rounds are a riff on the ones sold by Walker’s Shortbread in Scotland. The main point of difference between Highlander shortbread and other varieties is the sparkly Demerara sugar that coats the edges, adding a distinctive sweet crunch. Using a small percentage of rice flour or cornstarch in the dough gives these an especially crumbly-soft texture while using all wheat flour makes them slightly snappier. Use what you have, relish the results.
Total Time: 2 hours
