Saturday, November 21, 2009

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Buttery Shortbread

Fig.1. This traditional shortbread is dense, heavy, and very buttery.

Christmas baking just wouldn’t be complete without shortbread. This dense, buttery, square of fat generating goodness is the epitome of the butter cookie.
When it comes to shortbread I’m a purist: the old Scottish rule of flour, butter and sugar (and a pinch of salt to round out the flavor) are best. Don’t even think of using margarine (which in my opinion is evil and should be banned outright)
Traditional shortbread is baked round and then cut into wedges. The surface of the cookie is also poked with a fork to help with the drying and finished texture. This shortbread however, is formed into a cookie sheet and cut into squares.


This shortbread has less butter than most resulting in a firmer cookie


1lbs butter, cold from fridge
3 cups unbleached, all-purpose flour
1 cup rice flour
1 cup sugar


Cut the cold butter into 1” squares and mix with the flour and sugar--knead until smooth. Press the dough into a 13”x9” pan (you don’t need to grease pan), prick the surface with a fork and bake in a preheated 350 degree oven for 30 to 35 minutes. Cut while still hot. Freeze until ready to use.

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