• Cooking Time:
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  • 9" round cake pan
  • smaller round cake pan
  • Rimless baking sheet (or an inverted baking sheet)
  • 2" biscuit cutter
  • Parchment paper
  • 1 3/4 cups (8.75 oz) unbleached all-purpose flour (preferably with a protein content no higher than 10.5 percent - Gold Medal or Pillsbury are good)
  • 1/4 cup (1.3 oz) rice flour
  • 2/3 cup (4.8 oz) superfine sugar
  • 1/4 tsp salt
  • 16 tbsp (2 sticks) cold, unsalted butter


  • Adjust oven rack to middle position and heat oven to 425 degrees. Line an ungreased 9" round cake pan with parchment round; set aside.
  • In the bowl of a standing mixer fitted with a paddle attachment, mix both flours, all but 1 tablespoon sugar (reserved for sprinkling), and salt at low speed until combined, about 5 seconds.
  • Cut butter into 1/2" cubes with 1/4 cup of the flour mixture on a sheet of parchment paper.
  • Add butter and any remaining flour on parchment to the bowl with the dry ingredients.
  • Mix on low speed until the dough is pale yellow and resembles damp crumbs, about 4 minutes.
  • Remove the bowl from the mixer and toss mixture lightly with fingers to fluff and loosen; rub any remaining butter bits into the flour mixture with fingertips.
  • Turn half the crumbs into the prepared cake pan and even lightly with fingers. Press heavily on the mixture with a second cake pan to compress.
  • Add the remaining crumbs on top, even, and press down again.
  • Working quickly, smooth the top of the dough with the back of a spoon.
  • Insert a paring knife between the dough and the pan. Leaving knife stationary, rotate the pan to free the edges of the dough.
  • Unmold the dough onto a rimless or inverted baking sheet lined with parchment (peel the parchment round from the cake pan off top of dough, if necessary).
  • Place a 2" biscuit cutter in center of dough and cut out center. Place the center piece to the side, then replace the biscuit cutter into the central hole.
  • Place shortbread in oven and IMMEDIATELY reduce temperature to 300 degrees.
  • Bake for 20 minutes; remove baking sheet from oven. Score the top of the shortbread into 16 even wedges with a thin knife, then pierce all over with a skewer.
  • Return shortbread to the oven and continue to bake until pale golden, about 40 minutes longer.
  • Slide parchment onto cutting board, remove cutter from center, sprinkle shortbread evenly with reserved 1 tbsp of sugar, and cut at scored marks into wedges.
  • Slide parchment with shortbread onto wire rack and cool to room temperature, at least 3 hours.

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