Shortbread Cookies With Rice Flour Recipes

SHORTBREAD COOKIES

Steps:

• Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
• Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
• Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
• Add half the flour and beat until mostly combined - it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough - knead lightly if required.
• Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that's what I used) for a smooth surface. Don't press down too hard - it makes the cookies firmer
• Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
• Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker's shortbread biscuits) and prick all over with a fork (optional).
• Return to the oven for 8 minutes or until the surface is light golden - not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
• Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!

GRANDMA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.

SUGARED SHORTBREAD

Steps:

• Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
• In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.

SHORTBREAD COOKIES WITH RICE FLOUR

Steps:

• Using a stand mixer, cream butter until fluffy.
• Add sugar and cream together.
• Add vanilla extract and cream together on low.
• Slowly add rice flour and all purpose flour to the butter mixture. Mix together until almost fully combined. Remove dough from stand mixer and turn onto the countertop.
• Form the dough into a ball as best as you can. Cover with cling wrap and refrigerate the dough for 30 minutes.
• Roll the dough out, be patient as this takes a bit of time. Roll the dough until it's 1/4" in thickness.
• Use cookie cutters to cut the dough into shapes.
• Place the shortbread cookies on a baking pan (ungreased). Prick the cookies with a fork. Bake shortbread cookies for 15-18 minutes at 300 degrees F. When the cookies are finished, they should be light, white colored. If the edges have begun to turn brown, they are overbaked.
• Cool on the baking pan for 5 minutes, then gently place them on a cooling rack.
• Store cookies in an airtight container for up to 4 weeks.

MARTHA'S SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Coat an 8-inch ceramic shortbread mold with cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add flours and mix until just combined and a shaggy dough forms.
• Firmly press dough into mold in an even layer. Bake until edges just begin to turn golden, about 1 hour, 15 minutes. Remove from oven; turn oven off. Let shortbread cool in mold 10 minutes.
• Invert a parchment-lined baking sheet onto back of mold. Carefully re-invert, turning mold onto sheet; lift off mold. Using a sharp knife, cut shortbread into wedges. Separate wedges, then return sheet to oven until shortbread is dry, at least 1 hour. Let cool completely.