Goatbread Cookies
From YumSugar

6 oz (1 1/2 sticks) goat butter (cut into 1" cubes)
1/4 cup sugar
1/2 tsp salt
1/3 cup rice flour
1 cup all-purpose flour

• Preheat oven to 300F. Move oven rack to top 1/3 of the oven.
• In large bowl, or stand mixer, whisk salt and sugar together.
• Add butter, mix well. I mixed in stand mixer on medium until butter was completely blended and creamy (about 2 minutes via mixer). Note: this can be done by hand also.
• Sift flour together.
• Slowly (on low speed if using mixer) add flours to butter mixture. I added 1/3 at a time. Scrape sides with spatula as needed.
• When flour is fully incoporated you will be left with a sand-textured mixture. Try and form a ball with your hands. If the dough is not holding together, add a few drops of water (I added about 1 tbsp). Do not add too much water. The final result should be barely cohesive.
• In a 9" cake pan, lined with parchment paper or well-greased, place dough and spread out as evenly as possible.
• Take another 9" cake pan (you may want to grease the bottom) and place it on top of the dough. Apply even pressure to form the dough into an even-sized disk.
• Remove dough from pan and place onto baking pan lined with parchment or silpat.
• Using a knife and fork, score & design shortbread (I definitely needed some help in this department).
• Bake for 50-60 minutes, until edges are lightly browned and top is even golden color.



• Remove from oven and let sit on pan for about 10 minutes. Cut into wedges. Note: It is extremely important to cut into wedges before it cools completely. If you wait until it cools, it will crumble.
• Serve and savor!

Note: Next time I will completely skip the pan part and try my best with creating an even square by hand. Until I get really concerned with presentation (gotta master flavor first!), I think it was more of an unnecessary mess. However, if you skip this step, make sure that your goatbread has an even thickness - this way you'll ensure even baking throughout.