I am preparing a few care packages to mail and shortbread is an obvious choice for a few reasons. Firstly, it’s delicious and evokes wonderful Christmas memories of home…..and secondly, it keeps for a long time and travels well if packaged properly. This recipe is super easy and so good — the use of brown sugar gives it a caramel-like flavour that is so great with a cup of tea. As with all baking, some technique is required to attain great results. Use room temperature butter and beat it on high with the sugar, scraping the sides often. Sift your flours before adding. Your dough should be crumbly. Make this! Everyone should know how and this recipe is a keeper.
from foodnetwork.ca (Anna Olsen’s recipe)
3/4 cup unsalted butter, room temperature
1/2 cup light brown sugar
1 1/4 cups all purpose flour
1/4 cup rice flour
1/2 tsp salt
Preheat oven to 300 F. Prepare pans. (see instructions below).
In bowl of stand mixer, beat butter and sugar together, scraping down sides often until well incorporated and fluffy – about 3-4 minutes.
Sift all purpose flour, rice flour and salt together. Add to butter mixture and mix on low just until flour is mixed in. Dough should be crumbly.
In a greased 9 inch fluted tart pan with removeable bottom (or whatever you have on hand will do — 8 x 8, round 9 inch cake pan etc.), press dough into pan gently. With a fork, make holes all over the dough right through to the bottom. Place pan on a baking sheet.
Bake for 50-60 minutes, until evenly browned. Remove from oven and cut into 16 wedges while still warm. Let cool. Remove from pan. Enjoy. (freezes well)