shortbread variations

One of the things that I love so much about shortbread cookies is that they are a very basic, simple cookie that can be spiced up with whatever sounds good, and to suit the tastes of the people eating them.

This first version I only have one picture of, but they were delicious. I added dark chocolate pieces and toasted almonds to a dark brown sugar and whole wheat flour shortbread. These went with the banana bread and monster muffins to my friend who was hosting company a couple of weekends ago.

Dark Chocolate Almond Shortbread
1 cup butter
2 cups flour (I used all whole wheat)
1/2 cup dark brown sugar
1 tsp. vanilla
fresh grated nutmeg
dash cinnamon
dash cloves
dark chocolate pieces
toasted almonds

Combine the butter, sugar, vanilla and spices. Beat in the flour. Then stir in the dark chocolate pieces and toasted almonds. Chill. Roll out and cut out cookies. Bake at 350* for 13 minutes, turning the cookie sheets at the 8 minute mark.

This second version I made for my sister's bridal shower. A friend and fellow baker loves using lavender in her baking. That was what inspired me to try these.

Lavender Lemon Shortbread
1 cup butter
1/2 cup dark brown sugar
2 cups flour (I used unbleached all purpose)
dash cinnamon
1 tsp. vanilla
juice of 1/2 lemon (about, I think I used a little less)
zest of 1 lemon
sprinkle of lavender (it was probably around 2-3 Tbsp.)

Cream together butter, sugar, cinnamon, vanilla and lemon juice.

Beat in flour.


Then stir in the lemon zest and lavender. Bake at 350* for 13 minutes, turning the cookie sheets at the 8 minute mark.


These are delightfully fresh and light. I like using the unbleached all-purpose flour for these because it really allows the flavor of the lavender and the lemon to come through. Whereas I feel that the dark chocolate of the first version really needs the whole wheat flour to back it up a bit.

i'm part british

Yes, it's true. I am part British. I have known this for a long time in my person, but it was recently confirmed by a family member doing some research on our ancestry. How did I know that I'm part British? Well, I love all things British. Including shortbread. Yep, buttery, delicious goodness. Shortbread is simple and with only a few ingredients it is easy to make and easy to make so that my roomie can have it too. I have been craving shortbread for a while, so I decided to give it a try. I adapted my recipe from here.

Shortbread
1/2 cup almond flour
1/2 cup oat four
1/2 cup coconut flour
1/2 cup white rice flour
1 cup butter, softened
1 tsp. vanilla
1/2 cup coconut sugar
1/2 tsp. salt
sprinkle of cinnamon and nutmeg
1/3 cup toasted sliced almonds

Combine the flours in a bowl and set aside.


In a separate bowl cream together the butter, cinnamon, nutmeg, coconut sugar, vanilla, and salt.


At this point, I placed my sliced almonds in a 350* oven to toast for about 8 minutes, stirring at the 5 minute mark.


Then once the almonds have cooled a bit, stir them into the creamed butter mixture. Then add the flour and stir just until it is all combined. You don't want to over mix this or the shortbread will become tough not light and flaky like it's supposed to be.


Once it is all mixed up, wrap it in waxed paper and place in the fridge for an hour or so (or you can put it in the freezer if you are impatient like me). When you take it out, roll it out until it's about 1/4 inch thick and cut out cookies using a cookie cutter.


Bake at 350* for about 12 minutes, turning the pans at the 8 minute mark. I had mine in for about 13 minutes and they almost burnt, so be careful!!




And there you have it. . .the perfect snack to have with your afternoon tea. Lovely!! Now if I were just back in London. . .