Beth Dooley's Kernza shortbread highlights the flour's natural graham-like character. With just a handful of ingredients, the butter and maple do all the talking.
Kernza® Shortbread
Servings
Makes about 12 to 24 cookies
Prep Time
30 minutes
Cook Time
45 minutes
Rich, crumbly shortbread with maple sugar and a deep graham-like flavor from the Kernza flour.Author: Beth Dooley
Ingredients
- 2/3 cups (11 tablespoons) unsalted butter, melted, plus more for brushing
- ¼ cup maple sugar (can substitute brown sugar 1:1), plus more for garnish
- 1 teaspoon vanilla
- ¼ teaspoon salt
-
1-1/2 cups Kernza Flour
Directions
- Brush an 8-inch square pan with butter. In a bowl, whisk together the butter with the sugar, vanilla and salt. Stir in the flour until combined.
- Press the dough into the pan and chill in the refrigerator for at least an hour or overnight.
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Sprinkle maple sugar over the top of the dough. Bake until golden, about 45 minutes. Remove from the oven, allow the pan to cool slightly, then invert the pan onto a cutting board to remove the cookies. Cut into rectangles and transfer to the cookie sheet. Return to the oven and bake until crisp, about 15 to 20 minutes. Cool completely before serving.