Chestnut Honey Shortbread

 

  • 1 1/2 cups flour
  • 1/2 cup white rice flour
  • 2/3 cup sugar
  • 1 tsp kosher salt
  • 1 1/2 sticks unsalted, cold butter, cut into 1-inch chunks
  • 1 TBL chestnut honey

Preheat oven to 325 F.

Pulse together the flours, sugar and salt in a food processor. Add the butter and honey and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess. The result will be like powdery crumbs when done, not at all like dough.

Press the “dough” into an even layer in an ungreased 9 x 13 pan, pressing fairly firmly to compact the dough. Bake until golden brown, 25-30 minutes. Transfer to a rack to cool.

Cut into bars, ATTN while still warm.

Based on a recipe from Melissa Clark.

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