Buttery shortbread comes from the English tradition of baking, and these rich and crispy treats are flavored with spritely candied ginger for an unexpected textural nuance.
Yield: 2 dozen
Active time: 25 minutes
Start to finish: 13/4 hours, including 1 hour to chill dough
2 cups brown rice flour
1/3 cup sweet rice flour
1/3 cup almond meal
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
2/3 cup firmly packed light brown sugar
1/2 cup very finely chopped crystallized ginger
1/2 teaspoon pure vanilla extract
Sweet rice flour
1. Combine rice flour, sweet rice flour, almond meal, xanthan gum, and salt in a mixing bowl. Whisk well.
2. Combine butter and sugar in another mixing bowl and beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add crystallized ginger and vanilla, and beat for 1 minute.
3. Slowly add dry ingredients to butter mixture, and beat until stiff dough forms. Wrap dough in plastic wrap. Press dough into a pancake. Refrigerate dough for 1 hour or until firm, or up to 2 days.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats.
5. Lightly dust a sheet of waxed paper and a rolling pin with sweet rice flour. Roll dough to a thickness of 1/2 inch. Cut into rectangles 4 inches long and 1-inch wide. Transfer cookies to the baking sheets. Re-roll excess dough, chilling it for 15 minutes if necessary.
6. Bake cookies for 12 to 15 minutes, or until edges are brown. Cool cookies for 2 minutes on the baking sheets, and then transfer them with a spatula to cooling racks to cool completely.
Variations
Add 1/2 cup dried currants or finely chopped dried apricots to the dough.
Dip one end of cooled cookies into melted white chocolate, and sprinkle with colored sugars.