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Sprouted Wheat Shortbread Cookies

Name: Sprouted Wheat Shortbread Cookies
Prep time: 10 min
Cook time: 8 min
Ingredients: 1⅔ cups Second Spring Sprouted Wheat Flour ((spooned & leveled, see notes above)); ¾ cup butter, room temperature; ½ cup powdered (icing) sugar; ½ tsp salt; ½ tsp vanilla; coarse sugar for sprinkling (optional)

A classic, buttery shortbread cookie with a sprouted twist!

We gave classic, buttery shortbread cookies a sprouted twist! 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. Sprouting improves the taste and texture of wheat and aids in digestibility. It also reduces bitterness, resulting in a mild and sweet whole grain flour.

This recipe is also incredibly versatile! Cut into any shape and decorate in different ways for a variety of fun, festive cookies. We sprinkled with coarse sugar for some sparkle, but these would also be delicious dipped in chocolate or with icing. You could even try sandwiching two cookies with your favourite jam or spread.

ingredient tips & substitutions

We don’t recommend using a substitute for the icing sugar as it can alter the texture of the cookie
We have not tried using vegan butter in this recipe. If you try it, you may need to chill the dough for longer as vegan butter tends to melt easier.
Flavour variations: Swap the vanilla for almond extract or add some lemon zest in step 1!

recipe notes

For room temperature butter, take your butter out of the fridge and leave it on the counter for several hours before you intend to bake. You can speed this up a bit by cutting the butter into smaller cubes. We don’t recommend heating butter in the microwave because it makes it very easy to overheat.
Chilling makes the dough easier to roll, but it also keeps the cookies from spreading in the oven so we don’t recommend skipping/shorting the chilling steps. This will allow your cookies to keep their beautiful shapes!
Rolling between to pieces of parchment helps to keep the dough from sticking to your rolling pin. Plus, you can reuse these pieces to bake the cookies.
We unanimously preferred the cookies that were rolled to 1/3″ thick, but rolling thicker or thinner also results in delicious cookies! Thinner cookies will be crisp, while thicker cookies will be doughier. It’s all about your preference! If you have different thicknesses, bake on separate trays as baking times may vary by a few minutes.

how to properly measure flour

Spoon flour it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge.

Can i make this recipe without a mixeR?

Yes, you can cream the ingredients by hand, but be prepared for an arm workout! Beat ingredients together in a large bowl with a wooden spoon.

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