First thing Saturday morning of the holiday weekend I baked shortbread. This week was a simple comparison of two recipes: one with 100% all purpose flour, one with 75% all purpose flour and 25% rice flour. Everything else was the same- ingredients and process:
Pan: 8 inch cast iron skillet
Oven temperature: 300 degrees F
Baking time: 40 minutes
Process until creamy: 1/2 c. salted butter
1/3 c. powdered sugar
Add: 1 c flour
Both results were quite good. The batch with rice flour was the family taste test favorite. The had a more even texture, and practically melted in your mouth.
We had dinner guests for the holiday, and there is no shortbread left to photograph!