Whole Wheat Shortbread Cookies
The coarse texture of “Sugar in the Raw,” a brand of unrefined turbinado sugar, gives these cookies more crunch than your average shortbread, and whole wheat flour gives them depth of flavor. Since the ingredients are so simple, it is important to use the best butter you can find and very fresh whole wheat flour. (Some stores allow you to grind whole wheat berries to order.) Reminiscent of English “digestive” wafers, these are ideal as part of an after dinner cookie platter with chocolate truffles and a few fresh berries or grapes.
(Makes 2 dozen cookies)
2 cups organic whole wheat flour, preferably freshly ground
1/2 cup “Sugar in the Raw” or other turbinado sugar
1 teaspoon kosher salt
1 cup good quality unsalted organic butter
1.) In a food processor or a mixing bowl, process or whisk the flour with the sugar and salt to combine. Cut in the butter until the mixture is uniformly crumbly and just beginning to clump together to form dough. Divide the dough in half and shape each piece into a log 8 inches long. Chill the logs in the refrigerator until firm, about half an hour.
2.) Preheat oven to 350 and line a baking sheet with a silicone pan liner or baker’s parchment. Cut each of the chilled logs of dough into 12 slices. Arrange the slices on a cookie sheet lined with baker’s parchment and bake until the cookies are darker around the edges and they smell like browned butter, about 18-20 minutes or. Cool the cookies to room temperature before wrapping.
3 comments:
Have you tried them yet, Jade? My dad is the shortbread maker in our house. It's his favorite! I love their dense, not-too-sweet appeal. Let us know what Rylie thinks. :)
I made it, and it was incredibly yummy and way too addictive for me to make on any sort of regular basis! I would use less salt. And, not sure what altitude does since there's no baking soda or powder involved, but mine sort-of melted instead of keeping their shortbread cookie shape.
I finally made this, and it reminded me of graham cracker pie crust. Very good, but very crumbly. Rylie has yet to try this, but Lyle gave it a thumbs up! The crumbs would go really well on ice cream. :)
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