Martha Stewart’s Traditional Shortbread | Martha Bakes Recipes | Martha Stewart

In a bowl of an electric mixer, add 1.5 sticks of room temperature salted butter.

Add 3/4 cup of super fine sugar to the butter and mix well, scraping down the sides.

Measure and add 1/4 cup of rice flour and 1.75 cups of all-purpose unbleached flour to the mixture.

Mix until combined, ensuring the mixture is crumbly and well blended.

Spray an 8-inch ceramic mold generously with non-stick vegetable spray.

Press the dough firmly into the mold using a rubber spatula and the back of a measuring cup to ensure it's even and smooth.

Preheat the oven to 300 degrees Fahrenheit.

Bake the shortbread in the oven for 1 hour and 15 minutes, turning it once or twice during baking.

After baking, let the shortbread cool for 10 minutes before unmolding.

Use a small spatula or the tip of a sharp knife to loosen the edges of the shortbread from the mold.

Carefully flip the mold over onto a board to release the shortbread.

Cut the shortbread into wedges using a sharp knife, following the design lines.

Place the wedges back on a parchment-lined baking sheet.

Put the baking sheet into the turned-off oven to let the shortbread dry completely for at least 1 hour.

Remove the shortbread from the oven and place on a wire rack to cool completely.

Equipment Needed

Spice Level:

Dietary