Everybody loves it but nobody makes it. So I decided to try it! And I found out why people don’t make it >_< The main part is just combining butter, flour, and sugar, but oh goodness it takes soooo long to flatten and keep from flattening! Though it is *absolutely* worth it. My brother deemed it better than store-bought shortbread, so I was happy with that review. I rarely experiment with different recipes because I like knowing how it is going to turn out and how it’s going to taste, but this recipe did not disappoint in the slightest! The dough may seem a bit dry, but following the recipe to the letter the first time rarely goes wrong and it helped! Sometimes you just have to trust the process, and let’s be honest; sugar, flour, and butter just hit the spot sometimes. I hope that y’all enjoy this as much as I did, and don’t be frightened by trying something new! It might be scary, but it is most definitely worth it!
I doubled the recipe so as to have more sugar (: and the dryness of the dough put me off at first. It took me 3 tries to get the dough the way I wanted for the first pan before I put it in the oven. Making the little fork holes is a *lot* harder than it looks. But after I got it, the second pan was a lot smoother. They were a bit flaky, but if you shake off the crumbs they still look really good when they come out of the oven, and shortbread is always good.
INGREDIENTS
- 2/3 cup unsalted butter
- 1/2 cup sugar
- 1 1/4 cups AP flour
- 1/2 cup rice-flour
- 1/4 teaspoon baking powder
- pinch of salt
DIRECTIONS
- Preheat the oven to 325F. Grease a shallow 8-inch cake tin
- With an electric mixer, cream the butter and sugar together until light and fluffy. Sift over the flours, baking powder and salt and mix well.
- Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon. Prick all over with a fork, then score into eight equal wedges. *you do need to cut the slices before you put the dough in the oven or it will be to stiff to cut after*
- Bake for 40-45 minutes. *I did 42 minutes in CO. Springs. Or till the edges were softly browned* Leave in the tin until cool enough to handle, then unmold and recut the wedges while still hot.
