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Use the highest quality butter available to you; it really does makes a difference in the flavor. Rice flour gives the shortbread a tender, crumbly texture, but cornstarch can be substituted if necessary.
2 1/3 cups all-purpose flour
2/3 cup rice flour
1/2 teaspoon table salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 tablespoons super-fine sugar (see note)
6 tablespoons packed light brown sugar
3/4 cup mini chocolate chips or butterscotch chips
3/4 cup toffee bits, such as Heath or Skor
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 aakozlowski
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