A SIMPLE SHORTBREAD

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Thanks to Alison Bell our Ace Camps Chef

A SIMPLE SHORTBREAD

YIELD - 2 dozen

INGREDIENTS

1 cup all purpose flour

½ cup rice flour

½ cup icing sugar

¾ cup butter, softened

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HOW TO:

1. Preheat Oven to 300℉

2. Sift together rice flour, icing sugar and all purpose flour.

3. Incorporate the butter into the dry ingredients by hand until a soft dough forms. You may use a mixer, but be careful not to overwork the dough.

4. Shape the dough into a ball and flatten into a disk, cover with plastic and chill for about 20 minutes.

5. Roll the dough on a floured surface until about 1/3 inch thick and cut with your favourite cookie cutter.

6. Place on an un-greased, or parchment lined, cookie sheet.

7. Bake at 300 F for 18 - 20 minutes. They should be very lightly browned on the bottom and pale on top. If your oven runs hot, reduce the cooking time.

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VARIATIONS:

Add the following to the dry ingredients to taste.

  • Cranberry - Fir Needle Shortbread: Finely chopped dried cranberries and minced fresh Douglas Fir needles. Depending on where you live, you may want to substitute cedar, pine or spruce needles. Fun to forage for them, too. Can’t forage? Fresh rosemary is a nice alternative.

  • Nutty Shortbread: Toasted hazelnuts, walnuts or Brazil nuts, finely chopped.

  • Lemon Poppyseed Shortbread: Lemon zest and poppy seeds.