This traditional cake is special to Scotland and is eaten all the year round, but especially at Christmas and for the New Year.It is made only from the finest ingredients and will not have the proper flavour if butter is not used (although margarine makes a pleasant enough cake). Originally it was made with oatmeal, but nowadays the finest sifted flour and rice flour are used. The Hogmanay shortbread is often larger and a little thicker and decorated with candied citron peel and some almond comfits. In Shetland and Orkney islands it is called the Bride's Bonn and has a few caraway seeds in it. The edges are traditionally notched by pinching with the finger and thumb and this throught to symbolize the sun's rays, from the early days of sun worship. The ingredients should be warm and dry. 1 lb. butter 8 oz. castor sugar 1 lb. sifted flour 8 oz. rice flour pinch of salt Cream the butter and sugar together very well. Mix the flour and salt, sift them, then incorporate them gradually but thoroughly until the dough is like a shortcrust pastry texture. Do not knead or roll out as the only toughens it. Press with the hand into 2 round cakes and if you don't have a wodden shortbread mould, then put on to an ungreased baking sheet covered with baking-paper. The usual thinkness is about 3/4 inch for an 8 inch shortbread. Pinch the edges regularly with the finger and thumb and prick all over, lightly with a fork. Cook in a pre-heated oven at 375 degrees F. and after 20 minutes reduce the heat to 350 F. to let it crisp up and get a pale fawn colour. Leave to cool before putting on to a rack. NOTE: if rice flour is not available then all wheat flour can be used, but reduce to 1 lb. in all.