Name: Sugared Shortbread
Total time: 1 min
Ingredients: 240 grams all-purpose flour (2 cups); 36 grams rice flour (1/4 cup); 62 grams sugar (1/4 cup), more as needed; 2 grams fine sea salt (1/2 teaspoon); 16 tablespoons unsalted butter (1 cup), melted and cooled

In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it’s a popular gluten-free flour). You can mix this recipe in a bowl with a wooden spoon in about three minutes, and the rice flour gives the shortbread a sandy, singular texture that’s accentuated by the coating of granulated sugar on the top and bottom. You can substitute cornstarch for the rice flour, but you'll end up with a slightly softer crumb. Bonus: this keeps for weeks — but only if you hide it.

Sugared Shortbread

all-purpose flour (2 cups)

rice flour (1/4 cup)

sugar (1/4 cup), more as needed

fine sea salt (1/2 teaspoon)

unsalted butter (1 cup), melted and cooled

Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.

In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.

Sugared Shortbread

Total: 1 hours

Servings: 18

Cost: $0.90 /serving

Author : Melissa Clark

Ingredients

Instructions

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