This recipe is from Sandy French. She won the best shortbread cookies in 2012.
These need to bake early in the season and left to mature for a month in air tight container stored in a cool dry place.
1 cup rice flour
1 ½ cups regular or gluten-free flour
1/2 lb. butter
½ cup berry sugar (not icing sugar)
Directions:
- Mix flours, then mix with sugar.
- Cut in butter, then knead about 15 minutes, until mixture is soft and buttery (warm, strong hands really help).
It should feel like warm, greasy pizza dough.
Roll out onto floured surface (1/8" - ¼" thickness) and cut into shapes.
Bake at 350 F for 20-25 minutes, until just golden brown.
Careful — they burn easily!!
Pop them into an airtight container and refrigerate for 4-8 weeks.
"For best results, the cookies need to be kept in a sealed container in a cool place for a minimum of a month before being eaten. This allows them to mature and become soft so that they melt in your mouth and have a truly buttery flavour," French says. "I always make mine in October."
Yield: 1 - 2 dozen
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