Multigrain Shortbread

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Multigrain Shortbread

From Sweet & Natural

 

1 cup whole wheat pastry flour

1 cup unbleached white flour

1 cup brown rice flour; or 1/2 cup each brown rice flour and millet flour;

or 1/2 cup brown rice flour with 2 tablespoons each amaranth and teff flours

1 teaspoon aluminum-free baking powder

1/2 teaspoon sea salt

1/2 cup light vegetable oil

2/3 cup pure maple syrup

2 teaspoons vanilla

1. Preheat the oven to 350° F. Brush a shortbread mold with oil (or an

8-inch square baking dish or a 9-inch pie pan).

 

2. In a medium bowl, mix dry ingredients. In a smaller bowl, whisk together

wet ingredients. Add wet ingredients to dry and stir to form dough. Add more

pastry flour as necessary to form a smooth dough. Transfer to a floured

sheet of waxed paper. Place another sheet on top of dough and roll dough out

to a circle that is the size of the mold, about 1/2-inch thick. Lift off top

sheet of waxed paper and invert dough into mold. Firmly press dough into

mold and smooth edges. (Prick the pastry with a fork. If not using a

shortbread mold that is scored on the bottom, cut the dough into 12 or 16

squares or wedges.)

 

3. Bake until edges are golden, about 30 minutes. Allow to cool for at least

1/2 hour before unmolding. Place a serving plate or small cutting board on

top of shortbread mold and turn both over to effortlessly release

shortbread.

 

Makes about a dozen 3-inch cookies.

 

Calories: 214; Protein: 2g; Saturated Fat: 1g; Fiber: 0.3g; Carbohydrate:

31g; Fat: 9g; Cholesterol: 0; Sodium: 128mg

Calories from Carbohydrate: 57%; Calories from Fat: 39%; Calories from

Protein: 4%.

 

Variation

 

Multigrain Shortbread Cookies: Roll the dough 1/2 inch thick between sheets

of waxed paper. Cut into desired shapes with cookie cutters and transfer to

a baking sheet you have lined with parchment or lightly oiled. Poke holes in

the surface with a fork and, if desired, sprinkle dehydrated cane juice or

organic sugar crystals over the top. Bake until the edges and bottoms are

barely golden, 15 to 20 minutes. Cookies harden somewhat as they cool.

 

 

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Mark 12: 30,31

 

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