Best 2 Whole Wheat Shortbread Recipes
Welcome to the delectable realm of shortbread cookies, where the wholesome essence of whole wheat flour takes center stage. In this article, we embark on a culinary journey to discover the secrets behind creating the perfect whole wheat shortbread. Indulge in a harmonious blend of flavors and textures as we unveil the techniques and ingredients that elevate this classic treat to new heights. From the crisp, crumbly crust to the melt-in-your-mouth tenderness, every bite of whole wheat shortbread promises a symphony of flavors that will tantalize your taste buds. So, don your apron, gather your ingredients, and join us on this delectable adventure as we unlock the secrets of the ultimate whole wheat shortbread.
Here are our top 2 tried and tested recipes!
WHOLE-WHEAT SHORTBREAD COOKIES
These rustic shortbread wedges are made with whole-wheat pastry flour for a light, crumbly texture. Complete the treat with winter citrus, such as clementines or blood oranges, and dark chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 300 degrees.
- Brush an 8-inch fluted tart pan with butter. In a bowl, mix together remaining butter with cane sugar, vanilla, and salt. Add flour and mix until just combined.
- Press dough into prepared pan and chill in the freezer, 15 minutes.
- Sprinkle the top with raw sugar and bake until golden, about 45 minutes.
- Remove from oven, let cool slightly, then carefully remove from pan. Cut into 12 wedges and arrange on a parchment-lined baking sheet, leaving about 1 inch between each wedge.
- Bake until crisp, about 15 minutes more. Let cool completely.
Nutrition Facts : Calories 164 g, Cholesterol 28 g, Fat 11 g, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, Sodium 51 g
WHOLE- WHEAT SHORTBREAD
Steps:
- Heat oven to 350 degrees. Grease two large baking sheets. In a large bowl, with electric mixer, beat butter and sugars until fluffy. Add flour, cornstarch and salt. Beat at low speed, scraping side of bowl occasionally, until well combined. Divide dough into 4 balls. Place 2 balls onto each greased baking sheet, leaving 4 inches between. Roll or pat each ball into 1/4 inch thick round. Using a fork, pierce centers or rounds several times. Using back tines of fork, crimp around edges. Bake 10-12 minutes or until edges are golden. Remove from oven and immediately cut each round into 8 wedges. Cool cookies on baking sheets on wire racks. Store cookies in an airtight container.
Tips:
- Use unsalted butter to control the amount of salt in the cookies.
- Keep the butter and eggs cold before mixing them together. This will help create a more flaky crust.
- Mix the dough until it just comes together. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help prevent the cookies from spreading too much.
- Bake the cookies in a preheated oven. This will help them bake evenly.
- Let the cookies cool completely before storing them. This will help them keep their shape.
Conclusion:
These whole wheat shortbread cookies are a delicious and healthy way to enjoy a classic treat. They are made with simple ingredients and are easy to make. These cookies are perfect for a snack or dessert and can be enjoyed by people of all ages.
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