Recipe: Melissa Clark's Chestnut Honey Shortbread
Tuesday, December 18, 2012
Time: about 45 minutes, plus cooling
1 1/2 cups all-purpose flour
1/2 cup white rice flour
2/3 cup granulated sugar
1 teaspoon coarse kosher salt
1 cup (2 sticks) unsalted, cold butter, cut into 1-inch chunks
1 tablespoon chestnut, or other dark, full-flavored honey
1. Preheat oven to 325 degrees F.
2. Pulse together the flours, sugar, and salt in a food processor. Add the butter and honey and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess. The dough should not be smooth.
3. Press the dough into an even layer in an ungreased 8- or 9-inch square baking pan or 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars, or wedges while still warm.
Makes one 8- or 9-inch shortbread.