Thank You Bon Appetit for publishing a lovely Einkorn (Wheat) Shortbread cookie recipe. I’ve tweaked it a bit but I love how ancient, un-messed-with-Einkorn flour makes a thoroughly tasty, absolutely modern, old-fashioned shortbread cookie.
Here’s the recipe:
Einkorn Shortbread Cookies
Yield: 12 cookies but the recipe doubles easily
Preheat the oven to 300 degrees
1/4 c dark brown sugar (packed)
1/4 c powdered sugar
1 stick (1/2 cup or 8 oz) UNSALTED butter at room temp.
3/4 cup Einkorn wheat flour
1/2 AP flour
1 teaspoon Maldon or kosher salt
This recipe uses a standard food processor for best results. I’m sure a mixer would work just as well.
And you’ll need parchment paper.
Pulse sugars in a food processor. While the sugar dust settles in the bowl, cut the butter into small chunks. Pulse sugars and butter until blended.
Add flours and salt and pulse until dough forms.
Tip the dough onto a sheet of parchment paper.
Pat into an inch-thick disc. Top with another piece of parchment and roll out to a 1/3 to 1/2 inch thickness. Move the top piece of parchment to a sheet tray or cookie sheet.
Cut the dough on the diagonal and gently place the cookies on the parchment.
Bake for a total of 30 minutes, turning the tray at the half-way point.
Chris pairs a cookie with a square of 88% dark chocolate.
Recipe notes: I originally used cookie cutters but I think the dough gets tough when it’s re rolled.
The Maldon adds a tangible pop of salt as you eat the cookie. You would lose that effect if you used salted butter or table salt.
Enjoy these cookies.
We sure have!
With Much Love,
Nancy
A Stoner Crone (who still loves to cook but was very busy with the cannabis harvest this year)
