A whole new take on icebox cookies, these "shortbreads" are a decadent appetizer to serve with a savoury jam or jelly. Adapted from Canadian Living, December 2002.
1/4 cup amaranth flor
1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1/2 tsp xanthan gum
1/2 cup finely grated Parmesan
1/2 cup butter, softened
1 tbsp cracked peppercorns
Whisk flours and starches with xanthan gum and Parmesan. Cut in butter until crumbly. Press crumbs into a neat ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Divide dough in half. On a lightly rice-floured surface, form each into an 8" log, pressing crumbs together as tightly as possible to form a coherent log. Roll each log in cracked pepper, wrap in plastic wrap, and refrigerate until firm.
Cut into 1/4" slices using a serrated knife and place about 1" apart on a pan lined with parchment paper or a silicone sheet. Bake in the centre of 250F oven until lightly browned and fragrant, about 1 hour.
