Tada! I’m back. I promise. I’m not sure what I’ve been doing that would excuse my 10 day hiatus, but I do have a delicious quick recipe for you.
I was making lemon tart a while back, and as I removed the crust from the oven to pour the lemony curd into the shell I dropped it. The little pieces of crust scattered everywhere! But I snagged a little piece from the pan and thoughtfully chewed on it while I swept up the other crumbs. I’m a sucker for pie crust. I was notorious for picking the crust off the pumpkin pie during Thanksgiving as a kid, so I guess not much has changed. I swapped out some white flour for whole wheat, sprinkled sea salt over the tops, and mixed turbindo sugar in for a delightful little crunch. The flavor is mild and the sweet/salt melting on your tongue is just my favorite. The cookies can be difficult to roll out, so I roll them out on plastic wrap and pop the little cookies up and onto my baking sheet.
Whole Wheat Shortbread, for pie crust lovers like Kaprise!
- 1/2 cup of all purpose flour
- 1/2 cup of whole wheat flour
- 1/3 cup of sugar (I used a mixture of granulated and turbindo sugar)
- 8 tablespoons of unsalted butter
- 1/2 teaspoon of flaky salt
- In a heatproof bowl, melt the butter until completely melted. Allow the butter to cool to room temperature
- Mix the flour, sugar, and salt into the melted butter. Knead for a minute or two until the ingredients come together.
- At this point, you may chill the dough for 30 minutes to allow the dough to firm up a little. This makes it easier to roll out and cut.
- But, I’m not patient enough to wait for the dough to firm, so I spread parchment paper or plastic wrap on my counter and use my little 1/2 inch fluted circle cookie cutter and punch out my cookies. Then I just lift the paper/wrap and pop the cookies onto a baking sheet
- Bake cookies at 325 degrees Fahrenheit for 10 to 15 minutes or until golden brown