Orange and Star Anise Shortbread

This is an amazing cookie from the new book Sweets by Yotam Ottolenghi and Helen Goh. The book is great, however, there are a lot of errors in many of the recipes and they finally have released a list online of all of the corrections . Not only does this shortbread have great flavor but it has wonderful texture which I think is from using the Italian “00: flour and white rice flour.

2 1/2 c./360 g Italian “00” flour
1/2 c. plus 1 T/70 g white grainy rice flour, such as Bob’s Red Mill brand
3/4 c. plus 1 1/2 T/165 g granulated sugar
1/8 t. baking powder
1 1/2 t. ground star anise (3 whole star anise, ground in a spice grinder and passed through a fine siev
1 t. flaky sea salt
finely grated zest of 1 large orange (1 T)
scraped seeds of 1/2 vanilla pod
1 c. plus 1 1/2 T./250 grams butter, cold and cut into 3/4″ cube
1 large egg, lightly beaten
Sift both flours, the sugar, baking powder and ground star anise into a large mixing bowl, Add the salt, orange zest and vanilla seeds and mix to combine. Add the butter and use the tips of your fingers to rub it into the dry mixture until there are no large bits butter and the consistency is that of breadcrumbs. Add the egg and mix gradually using your hands or a wooden spoon until the dough comes together. Shape into a rectangle and wrap tightly in plastic wrap. Refrigerate for 1 hour to firm up.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
Cut dough in half and roll out one half on a lightly floured work surface until is just under 1/4″ thick. Using a 3″ cookie cutter, cut out the cookies. Reroll scraps to cut out more cookies.
Bake 16-17 minutes, rotating the pans halfway through the baking. They should be golden brown on the edges and lightly golden in the center. Transfer to a rack to cool completely.

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