SCOTCH SHORTBREAD
Twenty-four 2 × 1 ⅓-inch bars
If desired, substitute ⅓ cup (40g) rice flour or cornstarch for an equal amount of the all-purpose flour, which produces an especially crumbly and tender shortbread.
Preheat the oven to 300°F. Have ready an ungreased 8-inch square baking pan or a rectangular shortbread mold.
Beat in a large bowl until smooth:
- 1 ½ sticks (6 oz or 170g) unsalted butter, softened
- ¼ cup (25g) powdered sugar
- ¼ cup (50g) sugar
- ¼ teaspoon salt
Stir in:
- 1 ½ cups (190g) all-purpose flour
Lightly knead until blended. Press the dough evenly into the baking pan or shortbread mold. If baking in a pan, pierce the dough deeply with a fork all over in a decorative pattern. If desired, sprinkle with:
- (2 teaspoons sugar)
Bake until the shortbread is lightly browned and darker at the edges, 45 to 50 minutes. Cut into bars while still warm, then let cool in the pan or mold.