NYT shortbread recipe. Rice flour is the key. I top with colored sugar at Christmas.
New York Times Scottish Shortbread
2 cups all purpose flour
1/4 cup rice flour
1/4 cup sugar
1/2 tsp fine sea salt
1 cup melted and cooled unsalted butter (2 sticks)
Preheat oven to 350. Line 8x8 inch pan with parchment paper. Whisk together all ingredients except the butter. Stir in the butter. Press batter into pan. Bake 40-45 minutes. Remove from oven and sprinkle with sugar. Cut while warm. Let cool completely before enjoying.
No comments:
Post a Comment