Shortbread

Ingredients

• 1 cup unsalted butter – softened
• 0.5 cup granulated sugar
• 0.25 tsp fine salt
• 1.75 cups all-purpose flour
• 0.25 cup rice flour
• granulated sugar – sprinkled on top after baking

Instructions

1. Heat the oven to 325°F. Line an 8-inch square baking pan with parchment, leaving overhang for lifting.
2. In a mixing bowl, beat the softened unsalted butter and 0.5 cup granulated sugar together just until smooth and creamy but not fluffy, 1–2 minutes.
3. Mix in the fine salt.
4. Add the all-purpose flour and rice flour. Stir and then gently knead in the bowl until the dough comes together and looks smooth with no dry patches; avoid overworking.
5. Press the dough evenly into the prepared pan to an even thickness. Smooth the surface, then prick all over with a fork and lightly score into 16 pieces.
6. Chill the pan of dough until firm, 20–30 minutes, to help the shortbread hold its shape.
7. Bake until the edges are pale gold and the center looks set with a dry, matte surface, 30–35 minutes, rotating the pan halfway. Do not let it brown deeply.
8. Immediately after baking, lightly dust the surface with a little granulated sugar (sprinkled on top after baking). Cool in the pan for 10 minutes.
9. While still warm, cut along the score marks to portion. Let cool completely in the pan, then lift out using the parchment and serve.