ultimate shortbreads

How To Make ultimate shortbreads

• Step 1
  Preheat oven to 300F. Line a 9 x 13 in. non-stick metal pan (I used a pyrex glass pan) with parchment paper, with overhanging edges.
• Step 2
  WHIRL flour with icing sugar, rice flour and salt in a food processor until combined. Add cubed butter ( I used salted butter so I reduced salt to 1/4 tsp.) through the feed tube while pulsing until dough just comes together.
• Step 3
  Dough will be slightly crumbly. Transfer to prepared pan. Press dough over bottom of pan. Use the flat bottom of a measuring cup to smooth the top. ( I used a pastry cloth and rolled a smooth glass from side to side that fit inside the pan.) Score the surface into 24 squares, if desired. Prick
• Step 4
  ( I used a pastry cloth and rolled a smooth glass from side to side that fit inside the pan.) Score the surface into 24 squares, if desired. Prick dough all over with a fork.
• Step 5
  BAKE in center of oven until top is just golden, 25 to 30 minutes. Cut shortbread into squares while still hot. Remove parchment and place on a cooling rack. (I just put the dish on a cooling rack after cutting squares.)
• Step 6
  Keep in an airtight container at room temperature for several weeks. (I used a cookie tin).
• Step 7
  Variations: SKOR: Stir in 2 chopped 39-g Skor bars into flour mixture. Continue with the recipe. TOBLERONE: Push a piece of Toblerone into each scored square before baking. CHOCOLATE: Instead of 1/3 cup rice flour, sift together 3 tbsp. rice flour and 3 tbsp. cocoa powder. Continue with recipe. Drizzle cooled cookies with melted chocolate.
• Step 8
  CHOCOLATE: Instead of 1/3 cup rice flour, sift together 3 tbsp. rice flour and 3 tbsp. cocoa powder. Continue with recipe. Drizzle cooled cookies with melted chocolate.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!