Ever since I saw CountryCleaver’s recipe for Shortbread, I was dying to make some.
When I got the chance to play with Bob’s Red Mill products, I knew exactly what I’d make first.
I doctored the recipe a little bit, adding chocolate chips.
My friend teases me because she’ll offer me candy, and I reply “I only eat chocolate.”
You think I’m kidding? *wink*
Which makes this my last Bob’s Red Mill post, y’all! Number three of three.
Of course more will be coming, and I’ve scoured their site for other recipes to use these same ingredients for. They got thousands of recipes, and they are spot on.
Start by creaming that butter and sugar…
Adding in hazelnut flour.
And of course, my own addition.
Then forming a disk and refrigerating to firm up.
Roll them out, and cut into your desired shape.
I wanted to use the new biscuit cutters I got for Christmas.
~Peace, Love, and Shortbread Y’all
from Bob's Red Mill, courtesy of Jean at DelightfulRepast.com
1/2 cup Unsalted Butter, room temperature
1/4 cup Granulated Sugar
1 tsp Vanilla Extract
1/8 tsp Sea Salt
1/2 cup Hazelnut Flour/Meal
1 cup packed Unbleached White Flour (about 5 oz)
(Chocolate Chips, optional)
With electric mixer, cream butter well. Add sugar, vanilla extract and salt; continue creaming. Beat in hazelnut meal, then beat in flour. Scrape out onto a piece of waxed paper or plastic wrap, shape into a disk, wrap and chill for about 30 minutes.
Preheat oven to 350°F. On a very lightly floured surface, roll or pat dough into 1/4-inch-thick 7 1/2 inch square. Cut into 25 - 1 1/2 inch squares. Place on parchment-lined baking sheet.
Bake at 350 degrees for about 16 to 18 minutes; edges will be just barely starting to brown.