Shortbread with Amaranth
Submitted by Elrond
Whole grain shortbread made with amaranth flour, whole-wheat flour, rice flour, honey, and butter. Nutty, earthy, and naturally sweetened, this healthier shortbread bakes up in under 20 minutes.
YIELD
1 recipePREP
20 minCOOK
17 minREADY
37 minThis isn’t your grandmother’s shortbread, and that’s a good thing.
A trio of whole grain flours brings serious depth to a cookie that’s usually all about white flour and sugar. Amaranth adds a toasty, slightly nutty flavor. Whole-wheat flour provides hearty structure. Rice flour keeps things tender and light. Honey replaces refined sugar for a gentler sweetness that lets those grain flavors shine.
Roll it into one big circle, score it into wedges before baking, and snap them apart once cooled. Rustic, wholesome, and gone in minutes.
Kitchen Tips
- Amaranth flour can be found at health food stores or online. A little goes a long way for flavor
- Score the dough halfway through before baking so the wedges break cleanly after cooling
- Don’t skip the rice flour. It’s what keeps the texture from getting too dense with the whole-wheat
- These pair beautifully with a cup of chai or strong black tea
Ingredients
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.
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