Yesterday was shortbread day!
Since I'm going to be making (and eating) a lot of shortbread, I thought I'd use some whole grain ingredients to add fiber.
The result was a very chewy, buttery concoction; I'm not sure I'd even call it shortbread. It was toffee-like, and would be delicious dipped in semisweet chocolate. But it was not memorable shortbread, not by a long shot.
3.27.2010_Whole Grain Shortbread (Grade-D)
Pan: 9 inch spring-form
Oven temperature: 325 degrees F
Baking time: 24 minutes
Ingredients (mixed in food processor):
1/2 c. butter
1/4 c. brown sugar
1/4 c. powdered sugar
1/2 c. all-purpose flour
1/4 c. brown rice flour
1/4 c. whole wheat pastry flour
What I learned: It's not smart to step way out of the box when you're aiming for perfection of something classic, like shortbread. Start with a tried and true recipe and tweak it with ingredients you have available. Adjust to suit your personal taste.