Buttery Shortbread

subheading: Gather Your Ingredients:

1 ¾ cups unbleached all-purpose flour (8.75 ounces/248 grams), preferably Gold Medal or Pillsbury, protein content no higher than 10.5 percent

¼ cup rice flour (1.3 ounces/37 grams)

⅔ cup superfine sugar (4.8 ounces/136 grams)

¼ teaspoon table salt

16 tablespoons unsalted butter (2 sticks), cold

View Nutritional Information

subheading: Key Equipment:

The Best Round Cake Pans

subheading: Before You Begin:

If you cannot find rice flour, substitute an equal amount of cornstarch; the texture of the shortbread will be slightly affected with a faint chalkiness that dissipates with cooling and over the course of storage. When cutting the butter into cubes, work quickly so that the butter stays cold, and when molding the shortbread, form, press, and unmold it without delay. Be sure to use a plain round biscuit cutter to stamp out the center, not a fluted cutter. If you cannot find rice flour, substitute an equal amount of cornstarch; the texture of the shortbread will be slightly affected with a faint chalkiness that dissipates with cooling and over the course of storage. When cutting the butter into cubes, work quickly so that the butter stays cold, and when molding the shortbread, form, press, and unmold it without delay. Be sure to use a plain round biscuit cutter to stamp out the center, not a fluted cutter.

Directions at americastestkitchen.com

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