Shortbread Recipe Using Rice Flour

Simply Perfect Scottish Shortbread Seasons and …

WEBDec 16, 2018 · Set aside. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all …

1. Preheat oven to 350F. Line an 8-inch square metal baking pan with parchment paper, leaving an inch or so overhanging the sides. Set aside.
2. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the all purpose flour, rice flour and sugar. Add the cold butter cubes and mix on low speed for several minutes, until butter is broken down into small, even-sized pieces. Mixture will be loose and sandy, but if you grab a bit of it and squeeze it, it should form a clump.
3. Dump mixture into your prepared baking pan. Using a kitchen spatula, press mixture firmly into the pan. (See process photos in Cook's Notes above).
4. Bake in preheated oven for about 35 minutes or until set, but not browning around the edges at all. (If you dough was more moist, it may need a few more minutes in the oven, maybe 40 minutes). Remove from oven (*Leave oven on!) and let stand for 10 minutes. Using a sharp knife, cut (slowly and carefully), into 16 pieces (1-inch wide x 4-inches long). Using a fork, press fork twice into each of the "sticks", if you like, making sure to press right through the cookie to the bottom of the pan.

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