twice-baked shortbread
Twice-baked is just that. But there’s quite a bit of rotating the pan in between bakes so they turn a nutty golden brown, without even a hint of being overbaked (or gasp…burned).
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Total Time: 58 minutes
- Yield: 12 1x
- Category: cookie, dessert
Ingredients
Scale
- 1 3/4 cup all-purpose flour
- 1/3 cup corn starch
- 1/4 cup white rice flour (I use Bob’s Red Mill)
- 1 cup unsalted butter (at room temperature)
- 1/3 cup plus 1 tablespoon sugar
- 1 teaspoon salt
- powdered sugar for dusting
- lemon zest and cacao nibs
Instructions
- Whisk the flour, cornstarch, and rice flour in a medium bowl.
- In the bowl of a stand mixer with the paddle attachment, add the butter, sugar, and salt and mix until combined.
- Add the dry ingredients and mix until a rough dough starts to form. Turn out onto a clean work surface and mold into a disc. I made it sort of rectangular in shape since I was using a rectangle tart pan. Wrap and refrigerate for about 30 minutes.
- Roll out into a rectangle between 2 sheets of parchment paper and place into your tart pan, pushing the dough to the edges and the sides until fairly even.
- Bake in a 325º oven for 12 minutes, rotate bake another 10-12 minutes.
- Remove from the oven and allow to cool for a few minutes.
- Then cut into 3/4″ bars and place on a baking sheet lined with parchment paper.
- Bake for another 12 minutes, rotate, and bake for an additional 12 minutes. Check to make sure the edges are not burning, and rotate the pan as necessary.
- Let cool and then right before serving, dust the bars with the powdered sugar and top with the cacao nibs and lemon zest.
Notes
This recipe is from bon appétit – epicurious
Find it online: https://mostlovelythings.com/twice-baked-shortbread/