Ingredients:
- 8 oz (225 g) Unsalted Butter, cold and cubed
- 1/2 cup + 1 tbsp (100 g) Caster Sugar (superfine), plus extra for dusting
- 1 1/4 cups (175 g) All-Purpose Flour (Plain Flour), sifted
- 1/2 cup (75 g) Rice Flour or Fine Cornstarch, sifted
- 1/4 tsp (1 g) Fine Sea Salt
Instructions:
- Pre-heat oven to 325°F (160°C). Line your chosen pan (9-inch round or square) with parchment paper, allowing some overhang for easy removal.
- Sift together the All-Purpose Flour, Rice Flour (or Cornstarch), and fine sea salt into a large bowl. Set the dry mixture aside.
- In the bowl of a stand mixer, beat the cold, cubed butter and caster sugar on medium speed until the mixture is light, pale, and fluffy (about 3-4 minutes).
- Reduce the mixer speed to low. Gradually add the sifted flour mixture, mixing only until the dough just comes together. Stop immediately when the last traces of dry flour disappear. Do not overmix.
- Turn the slightly crumbly dough out onto a lightly floured surface. Gently press the mixture together to form a cohesive, flat disc, then press it evenly into the prepared pan.
- Chill the dough, still in the pan, in the refrigerator for a minimum of 45 minutes (up to 2 hours). This is a critical step for texture.
- Once chilled, use a sharp knife to gently score the dough into 16 fingers or 12 wedges, cutting only halfway through. Prick the entire surface liberally with a fork (docking).
- Bake in the pre-heated oven for 20 to 25 minutes. The shortbread should remain very pale blonde or barely golden around the edges, but must not brown.
- Remove the pan from the oven. While still hot, use the scoring lines as a guide and cut all the way through the shortbread with a sharp knife. Lightly sprinkle the warm shortbread with a pinch of extra caster sugar.
- Allow the shortbread to cool completely in the pan on a wire rack before attempting to remove it. This ensures it sets and achieves maximum crispness.