Thursday, December 29, 2016


2/3 c unsalted butter (I just use salted, or whatever I have on hand, but it does need to be butter not margarine)
1/2 c sugar
1 1/4 c all-purpose flour
1/2 c rice flour (I just use more regular flour.)
1/4 t baking powder
pinch of salt

1. Preheat over to 325 F.  Grease a shallow 8" cake tin.
2. Mix the dry ingredients together then cut in the butter. (a food processor is AWESOME for this!)
3. Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon.  Prick all over with a fork, then score into eight equal wedges.
4. Bake for 40-45 minutes.  Leave in the tin until cool enough to handle, then unmold and recut the wedges while still hot.

1 comment:

  1. Looks great. If you have a wheat mill you could mill a little rice into flour. The rice is gluten free, so it decreases the amount of gluten in the mix, making it "short" i.e giving the shortbread more "snap" You do need regular flour to hold it together, so don't try adding more rice to make it gluten free.
    Adding a little grated orange zest will make this just like the shortbread I make at Christmas - I usually leave out the rice flour.