Whole Wheat Shortbread
Serve it for tea or any time of day!
you're making mealtime meaningful.
Nutty, rich, buttery, lightly sweet, and almost savory. This is how a good Scottish whole wheat shortbread should taste. We’re used to a version more like a cookie, but the long tradition of shortbread began with more rugged ingredients. This Whole Wheat Shortbread is a nod to those days of yore when shortbread was a high-energy fuel for traversing the Highlands.
Shortbread was once made using the scraps of bread-making mixed with a little sugar and then twice baked for flavor and longevity. After contact with the French the dough evolved over time to include lots of rich butter for a more crumbly texture- the one we know and love today! Mary, Queen of Scots, in the 16th century is credited with refining shortbread to suit her tastes.
By the 1800s some Scottish shortbread recipes had grown to include oat flour as well. In this whole wheat version we’ve got some bran flour in the dough for a delicate taste and texture that adds a warm and hearty flavor to this treat.
You’ll notice when reading over the ingredients that there isn’t a ton of sugar in this shortbread and that’s because it’s not really a cookie. This food, while certainly a treat, is not nearly as sweet as many other baked goods.
To get the perfect shortbread press the dough into a springform pan with your fingers. Then pack it in using the bottom of a flat cup or mug. This ensures that it doesn’t fall apart when you slice into it. Remember, there’s no milk, eggs, or leavening in this recipe so this step is important.
Photo: 12 Tomatoes Creative Team
It’s traditional to dock the top of shortbread. This is when you make a bunch of small holes on the top layer of the dough. It’s supposed to help it bake more evenly and is the main type of decoration for shortbread.
The last step after baking before you let this shortbread cool is to sprinkle a bit of granulated sugar on top. This is where the majority of the sweetness comes from.
Serve this hearty Whole Wheat Shortbread with a cup of tea or coffee and enjoy the fruits of your labor. There really are few things as good in life as some homemade shortbread and a little quiet time to savor this treat.
Whole Wheat Shortbread
Yield(s): Makes 16 pieces
1h 20m prep time
45m cook time
165 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 cup unbleached, all-purpose flour
- 3/4 cup whole-wheat flour
- 1/4 cup wheat bran
- 3/4 teaspoon salt
- 1 ¾ sticks (14 tablespoons) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1-2 teaspoons granulated sugar for sprinkling on top
Preparation
- Preheat oven to 325˚F. Combine flours, bran, and salt. Using electric mixer blend in butter and brown sugar until even in color. Or cut in by hand using a pastry knife.
- Pour dough into a greased 10” springform. Press down into the edges of the pan. Press down using a flat object like a drinking glass. Add pan to oven and then turn down the heat to 300˚F.
- Bake for 30 minutes. Carefully remove the pan and make 8 cuts (for 16 pieces). Dock for decoration using a chopstick or fork. Return to oven and bake for 15 minutes more. Cover with foil if browning too quickly.
- Sprinkle a little sugar on top and allow to cool for at least 1 hour. When cooled remove from pan and make cuts complete before serving. Store in airtight container for 5-7 days.
Recipe adapted from Unwritten Recipes.