Wheatmeal Shortbread

September 26, 2012 by Kenmore


preparation time
0 mins

cook time




1.25 cup all-purpose flour scooped and leveled

0.25 cup whole wheat pastry flour scooped and leveled

2 tablespoons additional whole wheat pastry flour scooped and leveled

0.25 cup cornstarch scooped and leveled

2 tablespoons wheat germ raw or toasted

0.5 teaspoons kosher salt

8 ounces unsalted butter softened

0.5 cup superfine sugar

1 teaspoons vanilla extract


Step 1

Line a 9-inch square baking pan with parchment and preheat the oven to 350° F.

Step 2

In a medium bowl, mix together flours, cornstarch, wheat germ and salt.

Step 3

In the bowl of a stand mixer, cream together butter and sugar for about 1 minute. Add vanilla extract and mix for 30 seconds. Add the dry ingredients and mix until just combined.

Step 4

Press the dough into the pan. Score lightly into 1-inch by 2 ¼-inch fingers. Bake for 15-20 minutes or until the shortbread is light brown at the edges.

Step 5

When cooled completely, cut into fingers along the score marks. If kept in an airtight container, the shortbread will keep for two weeks or more.


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