Ingredients

The following ingredients have 12 Servings
  • 2 1/3 cups all-purpose flour
  • 2/3 cup rice flour
  • 1/2 teaspoon table salt
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 6 tablespoons super-fine sugar (see note)
  • 6 tablespoons packed light brown sugar
  • 3/4 cup mini chocolate chips or butterscotch chips
  • 3/4 cup toffee bits, such as Heath or Skor

Instruction

  • Preheat the oven to 325°F. Grease the bottom and sides of a 9 x 13-inch metal baking pan. (If using a glass baking dish, lower the oven temperature by 25 degrees.) Line the pan with parchment paper, leaving a 1-inch overhang on each side to allow for easy removal.
  • Sift the all-purpose flour, rice flour, and salt together and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or with an electric hand mixer), beat butter on medium speed until smooth, about 2 minutes. Add both sugars and cream them with the butter until the mixture is very light and fluffy (almost like whipped cream), approximately 2-3 more minutes.
  • Using a wooden spoon, fold the flour mixture into the butter mixture, about 1/2 cup at a time, until completely incorporated. Add the chocolate chips and toffee bits and stir until they are evenly distributed.
  • Transfer the dough to the prepared pan, pressing firmly to distribute it evenly. (Work quickly so the warmth of your hands doesn't melt the butter.) Use the back of a spoon to smooth the surface. Prick the dough all over with a fork.
  • Bake the shortbread for 45 minutes. Remove from the oven and prick again to release any trapped air. Bake for an additional 10 to 20 minutes according to texture preference — less time will yield a more tender, crumbly cookie; longer and it will be more firm.
  • Allow the pan to cool on a wire rack for 7 to 8 minutes. Using a sharp knife, slice the shortbread lengthwise into three even sections, wiping the knife clean after each cut. Rotate the pan 180 degrees and continue cutting the shortbread crosswise into 3/4 to 1-inch wide rectangles. (I sliced these pieces in half again, yielding about 60 cookies.) Allow the cookies to cool completely in the pan.
  • Carefully remove the shortbread to a cutting board. (I use a large turner/spatula, along with the parchment paper, for additional support.) Re-slice the pieces to separate. Store shortbread in an airtight container in a dark place.