Shortbread melts in your mouth. It is the perfect blend of butter, salt and sweetness. It brings a simple elegance to an otherwise ordinary tea. No one would guess how easy this tasty treat is to make.
When I make treats I like use nourishing real ingredients that add nutrition and flavor. This short bread is made from freshly ground sprouted flour. If you do not care to use sprouted flour you can use non sprouted flour as well. My favorite wheat to use when making shortbread is soft white wheat which is similar to pastry flour, resulting in a lighter product.
- 1¼ cups sprouted flour
- ¼ cup sucanat
- 2 TBS dried rose petals
- ½ cup butter
- Mix the dry ingredients in a bowl.
- Cut the butter into chunks about , one tablespoon in size. Add the to the bowl and cut them into the dry ingredients with a pasty blender or a knife, until they are about pea sized.
- Gently press the dough together with your hands.
- Press the dough into a 8 by 8 glass baking pan, smoothing the top with a metal spatuala or something flat otherwise your short bread will have finger prints on them.
- Cut into 12 pieces. Prick each piece with a fork a few times, making a design if you want.
- Bake at 325 F for 20-25 minutes or until golden brown.
- Recut if nessary. Let cool in the pan. Store in an airtight container. They will last for at least two weeks on the counter if you can make them last for that long!