Shortbread with Amaranth
Yield
1 recipePrep
20 minCook
17 minReady
37 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅛ | cup |
amaranth flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| ¼ | cup |
honey
|
|
| ¾ | cup |
rice flour
|
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
amaranth flour
|
|
| 177 | ml |
whole-wheat flour
|
|
| 59 | ml |
honey
|
|
| 177 | ml |
rice flour
|
|
| 59 | ml |
butter
|
|
Directions
Mix all ingredients well to make a smooth dough.
Roll out ¼ to ½ inch thick into an approximate 8 inch circle.
Score halfway through the dough.
Bake on an ungreased cookie sheet for 17 minutes at 350℉ (180℃).
Cut into wedges after cooled and serve.
