Print

twice-baked shortbread

5 from 2 reviews

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).

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

  1. Whisk the flour, cornstarch, and rice flour in a medium bowl.
  2. In the bowl of a stand mixer with the paddle attachment, add the butter, sugar, and salt and mix until combined. 
  3. 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.
  4. 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. 
  5. Bake in a 325º oven for 12 minutes, rotate bake another 10-12 minutes. 
  6. Remove from the oven and allow to cool for a few minutes. 
  7. Then cut into 3/4″ bars and place on a baking sheet lined with parchment paper. 
  8. 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.
  9. 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

Keywords: cookie, shortbread, biscotti