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Lemon Verbena and Toasted Rice Shortbread<\/p>\nLemon Verbena and Toasted Rice Shortbread<\/p>\n
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3\/4 C. jasmine rice (see note)<\/p>\n
2 sticks (1\/2 cup) unsalted butter, room temperature<\/p>\n
3\/4 C. (85g) confectioners\u2019 sugar<\/p>\n
1 T. ground lemon verbena or chamomile<\/p>\n
1 1\/2 C. (188g) all-purpose flour<\/p>\n
1\/2 tsp kosher salt<\/p>\n
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Add the rice to a frying pan over medium heat, stirring frequently, until all of the rice is an even, deep golden brown color (about 7 minutes). Remove from the pan and let cool to room temperature. Grind the rice to a fine powder using a spice grinder, coffee grinder, or high-powdered food processor. Measure out 1\/2 C. of rice flour to use in the recipe. Make the shortbread. Preheat the oven to 300F. Before proceeding, make sure that your butter is at room temperature. The butter should have some give to it when pressed with your index finger but should not feel very soft and greasy. With an electric mixer, cream together the butter and confectioners\u2019 sugar just until creamy and smooth. In a coffee\/spice grinder or small food processor, chop the dried lemon verbena leaves into small pieces. Alternatively, you can use ground leaves from a tea bag. Measure out 1 T. of ground leaves and add to the butter mixture. Mix to combine. Stir in 1\/2 C. of rice flour, salt, and half of the all-purpose flour. Once combined, mix in the remaining flour and stir just until combined. Press the dough together a few times with your hands until it comes together easily. Butter a 9\u2033 x 13\u2033 baking dish and line with parchment paper. Press the dough into the pan in an even layer. Bake for 20 minutes, until the shortbread is a pale gold. Remove from the oven and cut into rectangles (size of your choosing). Prick cookies with a fork. Then return to the oven for about 8 minutes, until the shortbreads are golden. The shortbreads should still be light in color. Turn off the oven and leave the door cracked open for at least one hour. Then remove cookies from the oven and let cool completely. Notes:\u00a0 If you don\u2019t have a grinder, you can try buying rice flour and toasting it in a pan until deeply golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon Verbena and Toasted Rice Shortbread 3\/4 C. jasmine rice (see note) 2 sticks (1\/2 cup) unsalted butter, room temperature 3\/4 C. (85g) confectioners\u2019 sugar 1 T. ground lemon verbena or chamomile 1 1\/2 C. (188g) all-purpose flour 1\/2 tsp kosher salt Add the rice to a frying pan over medium heat, stirring frequently, until all of the rice is an even, deep golden brown color (about 7 minutes). Remove from the pan and let cool to room…<\/p>\n