Tender, buttery, melt-in-your-mouth shortbread, with a savoury sprouted twist!
35 minutes (plus 1 hour to chill dough)
Take a break from your afternoon and enjoy with a hot cup of black tea.
Cookies don’t have to be sweet, in fact, if you’ve never tried a savoury cookie you are really missing out. Because traditional shortbread is so buttery, leave out the sugar and it lends itself perfectly to savoury flavours – add the salty parmesan, garlic and herbs to the mix and you’ll seriously be wondering why you haven’t tried this sooner!
This recipe is made with 100% whole grain sprouted wheat flour, but these are so tender, crumbly and melt-in-your-mouth that I promise no one will be able to tell that they’re whole grain. The dough is very crumbly, so resist the urge to add more butter or water because they will alter the final texture. Once chilled (and yes this step is necessary, trust me), the dough is workable and will pack together when you roll it out. For best results, try to re-roll the dough as few times as possible so it stays cold.