shortbread

I love shortbread. I’m not fussy. It can be plain, with nuts or as the crust for a gooey fruit topping.

And as if someone can read my mind, a recipe appeared in my inbox this week for sugared shortbread.

I didn’t have rice flour in the house or I would have made the shortbread as soon as I read the recipe. I contemplated making my own rice flour in the food processor but I only had brown rice and wasn’t sure how that would taste. So I did what people who can delay their gratification do and added it to my grocery list.

What I like about this recipe, besides the obvious fact that it produces shortbread, is that you melt the butter and just pour it in the bowl with the dry ingredients. It was really quick to throw together and the shortbread was delicious! Here’s the recipe:

  • 240 grams all-purpose flour (2 cups)
  • 36 grams rice flour (1/4 cup)
  • 62 grams sugar (1/4 cup), more as needed
  • 2 grams fine sea salt (1/2 teaspoon)
  • 16 tablespoons unsalted butter (1 cup), melted and cooled

    Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper. In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.

HAR

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