Tender, buttery, melt-in-your-mouth shortbread, with a savoury sprouted twist!
35 minutes (+1 hour chilling)
12 Servings
Take a break from your afternoon and enjoy with a hot cup of 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.
Tender, buttery, melt-in-your-mouth shortbread, with a savoury sprouted twist!
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Rest Time: 1 hourhour
Servings: 12
What You'll Need:
1 ½cupsSecond Spring Sprouted Whole Grain Wheat Flour
¾cupCOLD unsalted butter
1cupfinely grated fresh parmesan cheese
½tspgarlic powder
1tspbasil, dried
1tsporegano, dried
¾tspsalt
How To Make It:
Add flour to a large bowl and using a fork or pastry blender, cut in cold butter until you have pea-sized pieces. Add parmesan cheese, salt and spices.
Work the dough with your hands until the crumbly mixture can be packed into a ball. Wrap the dough and chill for one hour.
Preheat the oven to 350°F. Line a baking tray with parchment paper.
Roll out the dough to 3/8” thick and cut into desired shape.
Bake for 20-25 minutes, until nicely browned. Transfer to a wire rack and allow to cool before serving.
