Easy Shortbread Cookies
Shortbread cookies are a really easy treat that pairs well with everything from fruit to chocolate and coffee to milk. They are my go-to cookie recipe year round!
Equipment
- Baking Sheet
Ingredients
- 280-350 grams Freshly Milled Flour* see the note below for information about flour variations
- 1 cup Butter (softened) 2 sticks
- 1/2 cup Rapadura or Sucanut
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
Instructions
- Mill the flour*
- Add butter, rapadura, vanilla and salt. Mix until combined. Room temperature butter works best, but you can also melt it gently on the stove top to soften it.
- Shape mixture into a log and wrap in parchment paper or a towel. Let sit in fridge for at least 30 minutes (will likely need an hour or 2 if you are using softened butter). The log should be hardened, so that it is easy to slice through with a knife.
- Once the mixture has cooled, use a knife to slice the log into ¼ thick slices and place on a baking sheet.
- Bake at 325 for 15-18 minutes or until the cookies are golden brown on the edges.
Notes
*The amount of flour you use depends highly on what type of flour your milling. Since fresh-milled flour acts differently from all-purpose flour, you will need different amounts depending on the type of grain. My favorite blend is 50% khorasan, 50% Spelt since this gives the cookie a richer, nuttier flavor. When using flours with stronger gluten formation (think hard red or hard white wheat, khorasan, and even spelt), it is best to use 280g of flour. If using a grain with weaker gluten formation like soft white wheat, up the flour to 350g.
- Mill the flour.
- Add butter, rapadura, vanilla and salt. Mix until combined. Room temperature butter works best, but you can also melt it gently on the stove top to soften it.
- Shape mixture into a log and wrap in parchment paper or a towel. Let sit in fridge for at least 30 minutes (will likely need an hour or 2 if you are using softened butter). The log should be hardened, so that it is easy to slice through with a knife.
- Once the mixture has cooled, use a knife to slice the log into ¼ thick slices and place on a baking sheet. Bake at 325 for 15-18 minutes or until the cookies are golden brown on the edges.