Shortbread - Melted Butter

By mariannefeldman

http://cooking.nytimes.com/recipes/1015664-sugared-shortbread?smid=fb-nytdining&smtyp=cur

You can substitute cornstarch for the rice flour, but you'll end up with a slightly softer crumb. Bonus: this keeps for weeks — but only if you hide it.

Ingredients

• 240 grams all-purpose flour (2 cups)
• 80 grams rice flour (1/4 cup)
• 62 grams sugar (1/4 cup), more as needed
• 2 grams fine sea salt (1/2 teaspoon)
• 16 tablespoons unsalted butter (1 cup), melted and cooled

Preparation

Step 1

Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.
In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.