Preheat oven to 325F with rack in middle.
Whisk together both flours and salt in a bowl.
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended.
Divide dough in half and pat into 2 (8-inch) round ungreased cake pans. Score each round into 16 pieces. Prick all over with a fork.
Bake until golden, about 1 hour. Run a knife around edges of pan to loosen shortbread, then cut each shortbread, then cool completely in pans on racks. When cool, carefully remove with a small off set metal spatula.
Shortbread keeps in an airtight container at room temperature 1 week.
Whisk together both flours and salt in a bowl.
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended.
Divide dough in half and pat into 2 (8-inch) round ungreased cake pans. Score each round into 16 pieces. Prick all over with a fork.
Bake until golden, about 1 hour. Run a knife around edges of pan to loosen shortbread, then cut each shortbread, then cool completely in pans on racks. When cool, carefully remove with a small off set metal spatula.
Shortbread keeps in an airtight container at room temperature 1 week.
