Thursday, September 22, 2011

A recipe too good not to share

When I saw a 100% whole wheat flour shortbread cookie recipe I had to give it a try. Baking when I should be packing to move may not seem like the best use of my time but I have this huge bag of whole wheat flour in my freezer and I don't want to move with it again. Every time I substitute even 50% whole wheat flour my cookies come out hard as rocks and my cakes taste like muffin. Don't get me wrong I like muffins but not when I want cake.

If you follow the recipe as written the dough is very crumbly and hard to work with. I suggest wrapping it in plastic and leaving it to sit at room temp for about an hour before shaping it into balls.

Shortbread Cookies:

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