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Tender Shortbread

by Jonathan Cheung

Secret ingredient: Rice flour is what makes this shortbread extra tender, crisp and light! You can make your own rice flour in your blender… (See our ‘All about Rice tips’ on dainty.ca)

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Short Bread Cookies

Ingredients

  • 1/2 cup/125mL Unsalted Butter, at room temperature
  • 1/4 cup White Sugar
  • 1 pinch Salt
  • 1 1/4 cups Unbleached All-Purpose Flour
  • 1/4 cup White Rice Flour
  • Demerara Sugar for sprinkling on top

Preparation

1

Preheat oven to 300*. Place the butter and sugar in the bowl of a mixer. Using the paddle, cream the butter and sugar on high until light and creamy.

2

Sift the flour and rice flour together and add to the mixing bowl. On low speed, mix together until it becomes a smooth dough. Stop mixing when all the flour is fully incorporated. Do not over mix.

3

Prepare a 15cm round cake tin with parchment on the bottom. Add the dough into the pan and lightly pat it down. Emphasis on lightly.

4

With the dough still in the cake tin, using a clean knife, cut the disk into 10 wedges (like a pizza). Sprinkle with some of the demerara sugar. Place in the oven and cook for 45-60 minutes or until the edges become very lightly browned.

5

Remove and allow to cool completely, at least 1 hour. Flip the cake tin over onto a wire rack to remove the shortbread in one piece. Allow to continue to cool completely. Break apart and store in an airtight container.


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