3.24.2010

Sugared Shortbread


Cookies are an important time of my day. With coffee for breakfast. As a pick me up in the late afternoon. And a couple with a shot of milk before bed make for a good night's sleep.

I was introduced to Sugared Shortbread by my neighbor and good friend Kathleen. She can brew a pot of coffee and have a tasty baked good ready at a moment's notice. Even if I stop by unannounced. These buttery, dense treats are melt-in-your mouth delicious and include rice flour as an ingredient. Rice flour is available at your local grocery store in the baking aisle or can be bought online. One brand I typically use is Bob's Red Mill White Rice Flour. Or make your own rice flour by grinding white rice in a coffee bean grinder.



If you start a batch of Sugared Shortbread now, it will be ready for when that next cookie attack hits.



Sugared Shortbread

makes 32 cookies

2 cups flour
1/4 cup rice flour such as Bob's Red Mill White Rice Flour *
1/4 cup sugar plus more for sprinkling on top
1 cup butter, melted and cooled

Preheat oven to 350 degrees. Line the bottom of a 8 x 8 inch baking pan with parchment paper. Set aside.

Combine the flour, rice flour and sugar. Stir in the melted butter. Add a little more flour if needed for the dough to be a firm consistency. Press into prepared pan to a thickness of about 1 inch.

Bake for about 40 - 45 minutes or until the shortbread is evenly golden brown. Cut immediately into cookie sticks and sprinkle generously with the extra sugar. Cool completely before removing from pan.

* note - rice flour can be made by grinding white rice in a clean coffee grinder.



14 comments:

Susi said...

OMG, these do look delicious. I can't wait to make those and have them myself with a cup of coffee.

Robin Sue said...

Shortbread! These are perfect for my nid afternoon cuppa. Interesting to use the rice flour too!

kat said...

I make shortbread a lot but have never heard of using rice flour in them, does it change the texture or flavor at all

teresa said...

oh wow, i want to dig in to these!

Hollister Sutton Family said...

The first thing I thought of when I read this post was the book from Joanne Fluke? They are great with recipes every other chapters most are cookies! I am off to try this recipe now, thanks.

EAT! said...

kat - the rice flour does not change the flavor but they are melt-in-your good!

EAT! said...

hollister sutton family - i love fiction with recipes interspersed with the story. have you read any of diane mott davidson's novels? I think you may like them.

kirbydog said...

Why is my shortbread all crumbly????

EAT! said...

kirbydog - this is a crumbly shortbread. did you let it cool before removing from pan?

kirbydog said...

These were only crumbly when I patted them into the pan. They came out perfectly, and VERY good!

EAT! said...

kirbydog - so glad they worked for you!

joey said...

Oh yum ... I want some and want it NOW :)

Darcy said...

Just found these via Pinterest and made them with cornstarch instead of the rice flour and they were very yummy! Thanks!

EAT! said...

darcy - so glad you liked the recipe. i actually made a batch this week too.