It's not Christmas in our house until I bake a batch (or two) of my grandmother's shortbread cookies! This simple recipe produces a cookie that is balanced and crumbly as shortbread should be. The addition of rice flour, lowers the gluten content, giving the cookie it's "short" texture and the low and slow cooking ensures a perfectly dried out cookie without caramelizing the sugar in the cookie. This recipe makes and ample amount of shortbread so you can share with family and friends!
g unsalted butter, softened
g superfine sugar
g rice flour
g all-purpose flour
Preheat oven to 275 F/135 C
In a large bowl, cream together butter and sugar until light and fluffy.
In a separate bowl, whisk together the flours and salt.
Pour the flour mixture into the butter mixture and mix until well combined and the mixture forms a cohesive dough. If you have a stand mixer, you can do this with your paddle attachment. To mix by hand, use a wooden spoon.
Divide the dough into two portions. Working with one portion at a time, roll the dough to a 1/4 inch/1 cm thick. Cut out rounds that are between 2.5- 3 inches/6.5-8 cm place on ungreased cookie sheets. You can fit about 12 cookies per sheet. Re-roll the dough as needed until it has all been used.
Bake until the cookies are thoroughly dried out and are just beginning to get a hint of golden colour, rotating the trays halfway through the baking time. About 25-30 minutes. Do not overtake. The shortbread shouldn't be browned.
Transfer the shortbread to a wire rack to cool completely. The shortbread can be eaten the same day, but are best if you wait a day. Stored in an airtight container, the cookies can keep for at least a month.