Easiest Whole Grain Shortbread Cookies Five Ways

I’m always on a mission to make good food better in a healthy sort of way. My cupboard is filled with more than a dozen different kinds of flour and when I’m baking I can’t resist tossing an unexpected flour variety into baked goods, especially a recipe as basic as shortbread.

Whole grain flour adds some nutrition to your baking and makes everything taste better. Stone ground whole grain flour adds even more flavour and nutrition.

This is an adaptation of a recipe from my mom. Based on a Jamie Oliver recipe, she considers it “the best ever”.

Easiest Whole Grain Shortbread Cookies Five Ways

Recipe by Bridget OlandCourse: Other, DessertDifficulty: Easy

Servings

12

servings

Cooking time

50

minutes

Total time

1

hour 

5

minutes

Easiest whole grain shortbread cookies are wholesome and delicious made with stone ground whole wheat, spelt or rye flour.

Ingredients

• 1 cup plus 2 Tbsp. butter, softened

• ½ cup plus 1 Tbsp. icing sugar

• 1 cup whole wheat, spelt, or rye flour (spooned in)

• 1 scant cup all-purpose flour (spooned in)

• 2/3 cup cornstarch or arrowroot flour

• Preferred extras (see variations below)

• Variations:

• Ginger shortbread: 2 tsp. powdered ginger + ½ cup chopped candied ginger

• Lemon shortbread: 1 tsp. lemon juice + zest of one lemon

• Lime shortbread: 1 tsp. lime juice + zest of one lime

• Chocolate chip shortbread: ½ cup mini chocolate chips or chopped chocolate

Directions

• Preheat oven to 300 F
• Cream butter and sugar
• Add flour, cornstarch and mix until just combined
• Press into a 9”x 9” pan and prick with a fork.
• Bake 50-55 min.
• When almost cooled cut into bars or squares
• If making a variation:
• Add additional ingredients when flour and cornstarch are almost combined

Notes

• Be careful not to over-mix