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Makes a 9" round
  • 1 3/4 cups unbleached all-purpose flour (low protein, preferably Gold Medal or Pillsbury)
  • 1/4 cup rice flour
  • 2/3 cup superfine sugar (1 tbs reserved for topping)
  • 1/4 tsp salt
  • 1 cup butter, chilled
Mix dry ingredients in a stand mixer with a paddle until mixed (a few seconds)

With about 1/4 cup of the dry mixture cut the butter into 1/2" cubes, add butter and remaining dry mix back to mixer and mix on low speed until dough is pale yellow and looks like damp crumbs (about 4 minutes).

Remove bowl from mixer and toss mixture with fingers to loosen. Rub any remaining bits of butter into the mixture with fingertips. Mold dough into a 9" cake pan and turn it out onto a parchment-lined baking sheet. Cut the center 2" or so out with a cookie cutter or biscuit cutter. Remove the cut piece then replace the cutter in the round.

Place the shortbread in an oven pre-heated to 425 degrees, reduce heat to 300 degrees and bake for 20 minutes. After 20 minutes, remove from the oven and score and pierce the surface of the shortbread. Return to the oven and bake another 40 minutes or so until pale golden. Remove from the oven, remove cutter, transfer to cutting board, cut on score lines, and sprinkle with sugar reserved for topping. Transfer to cooling rack and allow to cool to room temperature.

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