Shortbread Jammers

1. Prep the Oven and Pan

Preheat your oven to 325 degrees and butter an 8-by-8-inch baking dish.

2. Cream Butter and Sugar

Cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes on medium speed.

3. Add Salt and Vanilla

Blend in the fine sea salt and vanilla extract until fully integrated.

4. Mix in the Flours

Gradually add the all-purpose flour and rice flour, mixing until a soft dough forms.

5. Press Dough into Pan

Transfer the dough to the prepared baking dish, pressing it into an even layer and piercing it with a fork in 20 places.

6. Bake the Shortbread

Bake until the edges are golden, about 35 minutes, then loosen the edges with a dull knife.

7. Cool and Cut

Let the shortbread cool for 5 minutes, turn out onto a cutting board, trim one edge, and cut into 16 squares.

8. Top with Jam

Spread fruit jam over each square and sprinkle with reserved shortbread crumbs.

9. Store and Serve

Store between layers of plastic wrap or wax paper in an airtight container for 3 to 4 days.