Sugared Shortbread

1. Preheat Oven and Prepare Pan

Before you begin, set your oven to a warm 350 degrees to ensure it's ready for baking. As it heats, take an 8-inch square pan and line it with parchment paper for easy removal and cleanup later on.

2. Combine Dry Ingredients

In a large mixing bowl, combine your dry team: 2 cups of all-purpose flour, a cozy 1/4 cup of rice flour, 1/4 cup of sugar, and a whisper of fine sea salt, just 1/2 teaspoon. Whisk them together until they're as well-mixed as old friends.

3. Add Butter to Dry Mix

Now introduce 1 cup of melted and cooled unsalted butter to the bowl. It's best to pour it gently and stir with a sense of purpose, but no rush, until your dough comes together with a smooth and pliable texture.

4. Transfer Dough and Bake

Transfer your dough to the prepared pan. Use your hands to press it down evenly, making sure it feels snug and well-fitted into its parchment-lined bed. Slide the pan into your preheated oven and let the magic happen for 40 to 45 minutes. You'll know it's done when the color is as golden as a late summer afternoon.

5. Add Sugar and Cut Squares

While the shortbread is still warm and more receptive to affection, sprinkle a generous amount of sugar over the top. This not only adds a sweet crunch but also an attractive sparkle. Then, cut the shortbread into squares while it's still in the pan. It's easier to slice now than when it's fully cooled.

6. Cool and Serve

Let the shortbread rest until it's completely cool. This patience will reward you with a perfect texture that's worth the wait. Enjoy your sugared shortbread with a cup of tea or as a treat all on its own.