Shortbread Cookies IV

    (34)
    45 mins

    These cookies use rice flour for a different twist on the traditional shortbread cookie.


    33 people made this

    Ingredients
    Makes: 48 

    • 200 g white sugar
    • 455 g butter, softened
    • 440 g all-purpose flour
    • 160 g white rice flour
    • 2 tablespoons white sugar, for sprinkling

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, cream butter and sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
    3. Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.

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    Reviews and ratings
    Global ratings:
    (34)

    Reviews in English (30)

    by
    82

    Lost my fave traditional shortbread recipe so adapted this one; use 1 C. confectioner's sugar (cos I doubled it)instead of all white sugar to reduce the sweetness & get a more buttery flavor. Fructose instead of regular table sugar has a finer texture & blends in easily, but my grocery was out of it. Also, I always make these a few days ahead of serving, it seems to really let the butter come out on the palate. A tender, delicious cookie, I always make it for our local Hospice Tea fundraiser.  -  20 Jan 2008  (Review from Allrecipes US | Canada)

    by
    63

    I'm from Switzerland. My family enjoy this recipe - very easy to do - we eat them with black chocolate and milk at tea time. I add natural vanilla aroma in the butter so there is small black grains in the shortbreads - it's delicious with a very sweet taste....  -  16 Oct 2003  (Review from Allrecipes US | Canada)

    by
    60

    After making the dough, I cut the dough into 4 pieces and added different things to each. (mini chocolate chips, macadamia nut, cocoa, plain) I also melted chocolate and dipped some them after baking. This dough is easier to handle than most cookie cutter recipes so I rolled them out and cut them into different shapes with cookie cutters. Everyone loved them!  -  11 Nov 2004  (Review from Allrecipes US | Canada)

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