65 minutes
A crumbly and buttery shortbread with a sweet crunch from Demerara sugar, made with whole wheat flour for a wholesome twist.
All Purpose Flour, unbleached
cups
cups
Unsalted Butter, room temperature
0.25 sticks
tablespoons
teaspoons
1. Prepare Dough
In a food processor, blend the all-purpose flour, whole wheat flour, unsalted butter, 3 tablespoons of Demerara sugar, and kosher salt until a crumbly dough consistency is formed.
2. Press Dough and Add Sugar
Press the crumbly dough evenly into an 8-inch cake pan, smoothing it with your fingers. Sprinkle a bit of extra Demerara sugar on top for added sweetness and crunch.
3. Bake Shortbread
Bake in a preheated oven at 325°F for 25 to 30 minutes, until the edges are golden brown and the aroma of buttery goodness fills your kitchen.
4. Cool and Serve
Allow the shortbread to cool in the cake pan until it reaches room temperature, then cut into slices and serve.
Whole Wheat Flour should be freshly sourced and stored properly, and European-style butter at room temperature can enhance the flavor and texture of your shortbread.
Watch the cookies towards the end of the baking time and remove them when they are golden at the edges to avoid a dry texture.
Chilling solidifies the butter, making the dough easier to handle and helping maintain cookie shape during baking.
Cream the butter and demerara sugar just until combined and mix the flour minimally to prevent a chewy texture.
Preheat the oven properly and use a light-colored metal baking sheet to prevent over-browning.
Comments (0)