Shortbread has been around since the 12th century. Nine hundred years later, we’re still loving its rich flavour. Originating in Scotland, it was a luxury saved for holidays such as Christmas, Hogmanay (Scottish New Year’s Eve) and weddings. In the Shetland Islands, it’s a tradition to break a decorated shortbread cake over the bride’s head when she enters her new house.

Makes about 16 cookies

PREP TIME: 20 minutes
CHILLING TIME: at least 1 hour
COOKING TIME: 25 to 30 minutes
COOLING TIME: at least 20 minutes

INGREDIENTS

• 5 Tbsp white rice flour
• 2 cups cake-and-pastry flour
• 1 cup unsalted butter, softened
• ¾ cup instant-dissolving sugar
• ½ tsp fine sea salt
• Granulated sugar for sprinkling (optional)

INSTRUCTIONS

1. Preheat the oven to 350°F. Line the base and sides of an 8-or 9-inch square
   baking pan with parchment paper, leaving an overhang of paper on two facing
   sides. (This will help you remove the shortbread from the pan.) Set aside.
2.  If you wish, spread the rice flour out on a small baking sheet. Bake until
   fragrant, about 12 minutes. Let cool completely. (Baking the rice flour deepens
   its flavour but you can omit this step, if you prefer.)
3.  Sift both flours into a medium bowl. Set aside.
4.  In a large bowl and using an electric mixer, beat together the butter, sugar and
   salt until pale and fluffy.
5.  Add the flour mixture to the butter mixture, stirring just until combined. (The
   dough will be crumbly.) Form the dough into a disc. Wrap it tightly in plastic
   wrap and refrigerate for at least 1 hour.
6.  When ready to bake, preheat the oven to 350°F.
7.  Unwrap the chilled dough, then roll it out on a lightly floured work surface to
   a square the same size as the prepared pan. Carefully transfer the dough to the
   pan, pressing it into the corners.
8. Using a sharp knife, score the dough into squares, bars or diamonds (aim for
   about 16 of your chosen shape). Prick the dough all over with a fork. Sprinkle
   with granulated sugar (if using). Bake until golden, about 25 minutes.
9.  Let the shortbread cool in the pan for at least 20 minutes. Cut into pieces,
   following the scored lines you made before baking. (The shortbread can be
   stored in an airtight container at room temperature for up to 5 days, or frozen,
   with parchment paper between the layers, for up to 2 months.)

CHANGE IT UP:

• Lemon Shortbread: Add the finely grated zest of 1 lemon in
  Step 4.
• Orange-Chocolate Shortbread: Add the finely grated zest of 1
  orange in Step 4 and stir ½ cup dark chocolate chips into the
  dough before chilling.
• Chocolate-Hazelnut Shortbread: Stir ½ cup milk chocolate chips
  and ½ cup finely chopped toasted hazelnuts into the dough
  before chilling.
• Anise-Almond Shortbread: Sift ¼ teaspoonful of ground anise
  with the flour mixture and stir ½ cup finely chopped toasted
  almonds into the dough before chilling.
• Currant Shortbread: Stir ½ cup currants into the dough before
  chilling. For a grown-up currant shortbread, soak the currants
  in 2 tablespoonfuls of dark rum for 1 hour, then drain them well
  before adding to the dough.

BAKING DAY SECRETS:

• Instant-dissolving sugar has the smallest granules of all of
  Redpath’s sugar. Because it dissolves so easily into the
  softened butter, it makes the finest-textured shortbread.