The triangular shape of a shortbread cut from a circle could be called a cookie, or a biscuit. No matter the name, the result is excellent, and the path to get there, very easy. A few minutes prep to create "sleeping" sourdough starter gives you the flour blend you need, then a short list of ingredients and a quarter-hour at the kitchen counter yield days worth of treats. You'll never look at plain old rice flour the same way again.
Yield: Eight, 1-ounce triangular shortbreads.
Time to make: 20 minutes active, 50 minutes oven dwell.
Tools needed: Food processor with blade. 6 inch circular cake pan. Sharp knife and cutting board. Small bowl. Bakers parchment. Measuring cups and spoons, or scale. Small spatula.
An easy, no-fuss brown rice sourdough starter and "sleeping" starter can be made from my instructions, HERE. Modify the method for this shortbread by using only commercial brown rice flour (NOT coarse-ground flour).
1) Heat oven to 325. Line the bottom of a 6-inch circular cake pan with bakers parchment.
2) Measure the flour, the sugar, the salt and the rosemary into the food processor. Pulse to blend all ingredients. Add the chunks of butter and pulse repeatedly until mixture resembles damp, coarse sand. Pulse one or two more times until a dough almost comes together, then transfer to the prepared cake pan.
3) Use a small spatula or your fingers to press the dough together in the pan, pushing downward to make a consistent cake. Prick surface with fork tines.
4) Bake shortbread for 45 - 60 minutes, or until golden brown. Remove to a cooling rack and allow to rest for 10 minutes, then section with a sharp knife. This short bread is more tender than wheat versions, so be gentle. Sections can be removed from the pan using a pancake turner or similar implement.
5) Allow to cool thoroughly before chasing away any inquisitive children ("It's made with SOURdough. You won't like it!") and settling down into the couch with a plate of these and an adult beverage of your choice.