Time 15 minutes
Yields Serves 12

Heat the oven to 350 degrees. In a bowl, stir together the flour with either the rice flour or potato flour and salt.


In another bowl, beat together the butter and powdered sugar until well combined. Add the vanilla, orange flower water (if using) and the dry ingredients, mixing until blended. The dough will be very soft.


Transfer the dough to the center of a round, 9-inch tart pan with a removable bottom. With lightly floured fingertips or the back of a lightly floured spoon, press the dough into the pan, working from the center to the edges to create a thin, even layer. Using the sharp tip of a paring knife, score the dough into 12 wedges. Sprinkle evenly with the fine sugar.


Bake for 25 minutes in the lower third of the oven. The shortbread should be set when lightly touched and lightly browned.


Cool the pan on a rack for 5 to 10 minutes. Following the score marks, cut the shortbread into slices. Cool completely before carefully removing from pan. Store in an airtight container for up to 3 days.

This is a very fine-textured shortbread. For a slightly crumblier cookie, increase the flour by 1 tablespoon, and use 3 tablespoons rice flour or potato flour. If you don’t have a tart pan, you can use a 9-inch springform pan; remove the collar before slicing the shortbread.

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