These are, hands down, the best shortbread cookies I’ve ever had. They have excellent flavor and the perfect crumbliness. The texture from the rice flour is perfect. Recipe is from baking illustrated.
8 ¾ oz AP flour, preferable low protein
1 1/3 oz rice flour
5 oz superfine sugar
½ t salt
8 oz cold butter
Mix flours and sugar (reserve 1 T for sprinkling) and salt. Cut butter into 1/ 2 in cubes and toss with flour mixture. Mix until dough is pale yellow and resembles damp crumbs. Mold shortbread into 9 inch pan and cut out center circle (2 in). preheat oven 425. Turn oven down to 300 when you place shortbread in the oven Bake 20 mins, then score and pierce the shortbread. Bake another 40 mins until pale gold. Sprinkle sugar and cut while cookies are still hot. Cool at least 3 hours.
This is after the dough is initially baked for 20 mins.
Here the dough is baked 20 minutes, then pierced with a wooden skewer. I used my dough knife to make the straight cuts.
Here's the final baked cookie. It has great color.
8 ¾ oz AP flour, preferable low protein
1 1/3 oz rice flour
5 oz superfine sugar
½ t salt
8 oz cold butter
Mix flours and sugar (reserve 1 T for sprinkling) and salt. Cut butter into 1/ 2 in cubes and toss with flour mixture. Mix until dough is pale yellow and resembles damp crumbs. Mold shortbread into 9 inch pan and cut out center circle (2 in). preheat oven 425. Turn oven down to 300 when you place shortbread in the oven Bake 20 mins, then score and pierce the shortbread. Bake another 40 mins until pale gold. Sprinkle sugar and cut while cookies are still hot. Cool at least 3 hours.
This is after the dough is initially baked for 20 mins.
Here the dough is baked 20 minutes, then pierced with a wooden skewer. I used my dough knife to make the straight cuts.
Here's the final baked cookie. It has great color.
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