Shortbread!

Shortbread: a true classic.  Not just for Christmas time, a versatile and not too sweet cookie.  I love me some shortbread.  It works as a base for some sweet treats, it works as a crumbly topping for others, and of course it makes cutout cookies. Today it's going to make some yumtastic filler to another treat I'll be making on the weekend. 


This was a super simple recipe, with quick and easy cleanup.


3/4 Cup cornstarch
3/4 Cup rice flour
1/4 Cup superfine sugar
2 TBSP brown sugar
1/2 cup (1 stick) unsalted butter
Oven preheated to 375º


I put all the dry ingredients into my mixer, used the stir setting with a paddle for about 2 mins.  Scraped down the edges once or twice to ensure proper mixing.  It would have been perfect, but I got over zealous with the switch and ended up with a flour puff.  A wet cloth saved the day though - and I cut my butter stick into cubes, and put them in once my dry ingredients were mixed together.  I let that mix with the paddle for about 3 mins or so, until crumbly.


I then lined an 8x8 pan with parchment, and dumped the mixture onto the paper.  Just a quick and gentle pat down, and it's ready to bake!  15 mins does the trick, or until just golden.


To make cut out cookies, you'll want to squish your mixture together into a dough ball, and roll out on a cornstarch covered surface (rice flour is a bit too gritty, cornstarch is nice and fluffy).  I have not used this recipe for cutout cookies yet, just a shortbread base.  

Post Mess Om Noms.