Ultimate shortbread with rice flour?
Does anyone know of a recipe for traditional European, or Canadian shortbread using rice flour as part of the mix? I have an ancient copy of Madame Benoit Cooks at Home, from the time (mannny years ago) when we lived in Quebec, Canada. A rice flour addition gives her shortbread "crunch", as well as extra "depth", if made in advance.
From other generous cooks, over years, ...I have also been told that shortbread was a treat that should be "tinned/aged", and would actually benefit from a relatively-brief storage. This also frees up the holiday cook to make other goodies.
I could certainly use that approach...as well as others on this forum?
Is there such a thing as good shortbread, made with rice flour? Other ideas?