Like many people, I find myself cooking and baking way more now that I’m staying home, and it’s become a bit problematic. For instance, the other day I made a quick batch of shortbread from a New York Times recipe and ate half of it in one sitting. Given that there are two sticks of butter in the recipe, I literally had a full stick of butter in my stomach, which cannot be good for anything. But if you need shortbread in a big hurry, this recipe is a godsend.
Heat the oven to 350 degrees and line an 8- or 9-inch square pan with parchment paper. No other lubricant necessary. In a bowl, whisk 2 cups all-purpose flour, 1/4 cup rice flour (or ¼ cup cornstarch, or use more all-purpose flour), 1/4 cup granulated sugar, and 1/2 teaspoon salt. Stir in a cup of melted unsalted butter. Press the dough into the pan, and bake it until golden on top, 35 to 45 minutes. As soon as it comes out of the oven, sprinkle a generous helping of sugar on top. Cut the shortbread into bars in the pan without delay or it was be impossible to cut without destroying it later.
Is it as simple as it sounds and did it turn out decently? Yes and God yes. Dangerously so. The recipe’s author also indicates a few intriguing amendments can be added. A teaspoon of grated citrus zest (I actually did this variation, using a lemon), a teaspoon of vanilla, or a teaspoon of ground cardamom are all possibilities.
Now seems a good time to remind everyone that I have yet to see a shortage on fruits or vegetables in the grocery store.
