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.
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.