Shortbreads are made with a blend of a few simple ingredients including, of course, lots of butter! The high butter content creates a soft, buttery and crave-worthy crumb that melts in your mouth. And this einkorn shortbread recipe is no exception – crispy on the edges and soft in the middle –but has an additional layer of flavor thanks to the whole Einkorn flour. The ancient grain adds notes of honey and a soft nuttiness that you just don’t get with white flour. The Einkorn flour also brings some nutrition to the party in the form of additional protein, fiber and minerals. It’s the best of both worlds!
Formula
Number of Units: 8 wedges or 9 bars / Unit Weight: N/A / Total Weight: 634 grams
| TABLE | Baker’s % | Weight |
|---|---|---|
| Organic Whole Einkorn Flour | 100 | 280 g |
| Granulated Sugar | 36 | 100 g |
| Powdered Sugar | 18 | 50 g |
| Butter, unsalted, cold, cubed | 71 | 200 g |
| Salt | 1 | 4 g |
| Total | 226 | 634 g |
| TECHNICAL | ||||
|---|---|---|---|---|
| Mixing Type | Food Processor | |||
| Pulse | Flour, sugar, and salt together | |||
| Add | Cubed butter, pulse until a ball of dough forms | |||
| Shaping | Press into 9″ round or 8″ square pan | |||
| Baking* | 35-45 min @ 300˚ F, until edges are lightly golden | |||
*Baking time and temp can vary depending on oven.
Timing
Active Time: 10 min / Inactive time: 35–45 min / Baking Time: 35–45 min
Process
Preheat your oven to 300˚ F. Then, lightly coat a 9” round or an 8” square pan with cooking oil.
Line with parchment paper that’s a bit wider than the bottom of the pan and sticks out of the edges to make the shortbread easier to remove after baking.
Place the flour, granulated sugar, powdered sugar, and salt into the food processor. Pulse a few times to combine all the ingredients.
Add the cold, cubed butter into the food processor and pulse.
As you pulse, you will notice the texture will begin to look like sand. Continuing the pulse, the mixture will start to produce small clumps. After a few more pulses, larger clumps of dough will start to ball up and tumble around. Once the dough reaches this stage, it can be removed and pressed firmly and evenly into the prepared pan.
After the dough has been pressed, take a fork and poke many times through the dough. This will help the steam to escape and prevent the shortbread from forming air pockets.
Place the pan into the oven and bake it for 35–45 minutes, turning halfway through.
The shortbread is done when the edges of the dough begin to turn light brown. Take the pan out of the oven and allow it to cool for about 10-20 min.
To remove the shortbread from the pan, use the overhanging parchment to help release the cookie from the pan.
Cut into your desired size/shape and serve with coffee or tea. For an added sweet touch, feel free to dust the tops with a bit of powdered sugar like we did.
Enjoy!
FROM THE MILL
