Finally documented…Twice Toasty Shortbread

Posted on May 20, 2012


The original name for this recipe was understandably, toasted flour shortbread, but this new nomen was irresistible. I tend to use whole wheat flour and white flour, so that’s my variation from Ashley’s brilliance (and I think a few others inspired her…).
You can feel good about having two or three.

1 stick butter, softened
1 tsp vanilla
¼ cup powdered sugar
¼ cup sugar
2/3 cup white flour, 2/3 cup whole wheat pastry flour (see directions on how to toast below)
2 T heavy cream/whipping cream works too–and we have this around more for our luxurious coffee habits…
¼ tsp salt

¼ cup turbinado sugar

Pre-heat oven to 350

Toast the flours, either in a pan in the oven, for 10ish minutes, stirring a few times to ensure it cooks evenly to the desired brown (keep in mind the wheat flour will look slightly different…) or can do it in a sauce pan on the stove–I usually prefer this as it allows you to control the browning, and enjoy the nutty smells as it gets closer to perfection. The smell is most reminiscent to me of popcorn (the kind made in the pot, not the microwave!) and when, by chance, you leave it alone to long, you will definitely smell burned popcorn upon your return.
(Is there a story behind this? There always is.)

Cream the butter, vanilla and sugars. Add the flour, cream and salt. Stir just to combine.
(Please don’t do what I did and have a nice conversation while measuring the flour…and sifting it…such that I had to go back and do a second round of browning in order to make my dough look and feel right…see folks, there is always a whoops, even when I’m cooking on a calm vacaction afternoon during naptime…).

Place the crumbly dough on a sheet of parchment. Form into a 1’ log. Sprinkle the turbinado sugar over the top and press it into the dough covering all sides.

Wrap tightly and refrigerate for 1 hour or until chilled. The tightly part is important (learned the hard way) because if it just sags in the fridge when you first put it in, then it hardens in an oblong, or squarish shape, and is harder to correct later on…

Slice the log into rounds and bake at 350 for 12-15 minutes.
Makes a nice amount. Serve with jam, perferably Jams by Mags. The plum rosemary is especially nice!~

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Posted in: Dessert