Rice Flour Scotch Shortbread
|Sifted flour||3 1⁄4 Cup (52 tbs)|
|Rice flour||1⁄4 Cup (4 tbs), sifted|
|Butter||1 Cup (16 tbs), softened to room temperature (No Substitute)|
|Sugar||1⁄2 Cup (8 tbs)|
Preheat oven to 350° F.
Sift flour with rice flour and salt.
Using your hand or a wooden spoon, work butter and sugar together until light in color; blend in dry ingredients.
Keeping dough in bowl, knead vigorously until satin-smooth and no sugar grains remain.
Divide dough in half, place each on an ungreased baking sheet or 9" pie tin, and press flat into 9" circles, using palms of hands.
Crimp edges as you would piecrust and cut each circle into 12 wedges (but don't separate).
Bake 25 minutes until pale golden, not brown.
Cool in pans on wire rack 10 minutes, then carefully recut to separate wedges; cool thoroughly If you like, sprinkle shortbread lightly with sugar as soon as it comes from oven.