Spiced Shortbreads
Servings
Yields 40 cookies
Prep Time
15-20 minutes
Cook Time
10 minutes
"If you like digestive biscuits, try this recipe using oat flour. Roll the dough slightly thicker than 1/4" if you prefer doughier shortbreads, or slightly thinner if you prefer crunchier ones. Either way, keep an eye on the cookies—they bake fast!"
June Xie
Ingredients
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¼ cup Golden Crystal Turbinado Sugar, plus more for sprinkling
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Zest of 1 orange
-
Zest of 1 lemon
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1 tsp Ground Grains of Paradise
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¼ tsp Wind-Blown Sea Salt
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5 Tbsp butter, softened
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1 Tbsp extra-virgin olive oil
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½ tsp Vanilla Extract
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1 cup all-purpose or oat flour
Directions
In a large bowl, rub together sugar, citrus zests, grains of paradise and salt with your fingers until sugar is moist.
Stir in butter, oil and vanilla extract until smooth, then fold in flour until no dry spots remain.
Fold a sheet of parchment paper in half. Open up the parchment like a book. Place dough on the left half of the parchment and fold the right half of parchment over to cover. Roll dough out to 1/4"-thick, and cut into 1 1/2" squares or other desired shapes. (Freeze and chill the dough for 10 minutes if it becomes too soft to work with.)
Preheat oven to 350°F. Place cut shortbreads onto a baking sheet 1" apart and sprinkle with more Golden Crystal sugar, if desired. Bake until lightly golden, about 10 minutes.
Supermarket
Fair Trade