Whole grain shortbread with einkorn and rye flour recipe

Ingredients for Whole grain shortbread with einkorn and rye flour

• 225 g unsalted butter, very soft

• 2.5 ml salt

• 150 g einkorn flour

• 100 g rye flour

• 60 g rice flour

• 75 g cornflour

• 70 g caster sugar

• 60 g caster sugar (for topping)

How to make Whole grain shortbread with einkorn and rye flour

1. Preheat the oven to 160°C (conventional) or 140°C (fan). Butter a 15 cm x 25 cm baking dish.

2. Place the butter in a mixing bowl; ensure the butter is very soft, resembling the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well.

3. Sift the plain flour, self-raising flour, and cornflour into another bowl. Add the granulated sugar to the butter mixture and mix until just combined. Gradually fold in the flour mixture until a smooth dough forms.

4. Pat the dough evenly into the prepared baking dish, ensuring it is no more than 1.5 cm deep. Bake for 25–30 minutes, until the top and bottom are lightly browned while the centre remains pale.

5. Allow the shortbread to cool on a wire rack until warm to the touch.

6. Sprinkle the shortbread with superfine sugar. Tilt the dish to ensure the sugar evenly coats the surface, then tip out any excess sugar.

7. Using a very thin, sharp knife, cut the shortbread into rectangular fingers approximately 1.5 cm wide and 5 cm long. Ensure the shortbread is still warm to the touch for easier slicing.

8. Chill the shortbread thoroughly before removing it from the baking dish. For the first piece, you may need to use a small, thin offset spatula to help release it; subsequent pieces should come out easily.

9. Store the cookies in an airtight container in a cool place for up to 2 weeks.

10. For an optional chocolate coating, temper 225 g of milk, dark, or white chocolate. Dip half of each cookie into the melted chocolate, allowing any excess to drip back into the bowl, and leave to set. Alternatively, you can use melted, untempered chocolate, but refrigerate the cookies after dipping to help the chocolate set.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.