Yesterday was Shortbread Day! It felt so good to be back baking shortbread after several busy months in my "real job" as an instructional designer.
I've been experimenting with spelt flour this summer, using it in breads and pizza crust. Besides higher protein and lower gluten content than wheat flour, it has a wonderful nutty texture and flavor. I use Bob's Red Mill spelt flour, available in our local grocery:
To complement the spelt flour, I decided to use locally-grown honey as part of the sweetening in the shortbread:
First time around, I made individual shortbread cookies, forming the dough into balls, then flattening them with the bottom of a glass. One batch, based on one stick of butter, nicely made 2 dozen cookies:
The cookies had a delicious flavor, sweet and subtly nutty, but the ingredient proportions were a bit off.
More dry ingredients were needed to balance the honey and give the cookies a more traditional shortbread texture.
Try, try again.
This time, perfection! Oh, so delicious, and a wonderful crumb and texture:
Wouldn't you like to try some? Here's the recipe:
Betty's Honey Spelt Shortbread
Pan: 8-inch cast iron skillet
Oven temperature: 300 degrees F
Blend in food processor:
1 c. spelt flour
1/3 c .white rice flour
3 TB powdered sugar
1/2 tsp. salt
Process in until mixture forms a ball:
1/2 c. unsalted butter
3 TB honey
Pour ingredients onto a sheet of wax paper and knead into a flat disc. Press into an 8-inch cast iron skillet. Prick top with toothpick and press fork around edges.
Bake on middle oven rack for 40-42 minutes. Immediately after removing shortbread from oven, cut into 12 wedges. Let cool in pan.