Recipe: Classic shortbread

 Ingredients

• 1 cup unsalted butter, softened

• 1 tsp pure vanilla extract

• 1-1/2 cups all-purpose flour

• 1/2 cup rice flour

• 1/2 cup icing sugar

• 1/4 tsp salt

Directions
1 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until soft and smooth. Add the vanilla extract and mix until combined. In a separate bowl, sift together the flours, icing sugar and salt. Add the dry ingredients into the butter mixture and mix on low speed until just incorporated. Scrape down the sides of the bowl to ensure the dough is evenly mixed.

2 If you are making a shortbread round, the dough can be used immediately. Begin by lining an 8-inch round tart shell (with a removable bottom) with a circle of parchment paper. Press the dough evenly into the tart shell. With the tines of a fork, prick the dough so that it forms a pattern of 8 or 10 wedges, like a pie. If you wish, you can press a decorative pattern into the border of the shortbread as well. Refrigerate the shortbread for at least an hour before baking. Preheat oven to 325°. Bake the shortbread on a baking sheet on the middle rack of the oven for 50 to 55 minutes, rotating the sheet halfway through. Allow the shortbread to cool in the tart shell before removing.

3 If you are rolling and cutting out cookies, wrap the dough in plastic wrap and refrigerate for at least an hour. Roll out the dough to 1/4-inch thickness. Cut out shapes and transfer to a parchment paper-lined baking sheet. Preheat oven to 325°. Bake the cookies on the middle rack of the oven for 18 to 20 minutes. Cool and serve.

 

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