Spiced Shortbreads

Name: Spiced Shortbreads
Cook time: 10 min
Total time: 10 min
Yield: Yields
Ingredients: ¼ cup Golden Crystal Turbinado Sugar, plus more for sprinkling; Zest of 1 orange; Zest of 1 lemon; 1 tsp Ground Grains of Paradise; ¼ tsp Wind-Blown Sea Salt; 5 Tbsp butter, softened; 1 Tbsp extra-virgin olive oil; ½ tsp Vanilla Extract; 1 cup all-purpose or oat flour

Image of Spiced Shortbreads — Photo by Burlap & Barrel

Servings

Yields 40 cookies

Prep Time

15-20 minutes

Cook Time

10 minutes

"If you like digestive biscuits, try this recipe using oat flour. Roll the dough slightly thicker than 1/4" if you prefer doughier shortbreads, or slightly thinner if you prefer crunchier ones. Either way, keep an eye on the cookies—they bake fast!"

Author:

June Xie

Ingredients

¼ cup Golden Crystal Turbinado Sugar, plus more for sprinkling
Zest of 1 orange
Zest of 1 lemon
1 tsp Ground Grains of Paradise
¼ tsp Wind-Blown Sea Salt
5 Tbsp butter, softened
1 Tbsp extra-virgin olive oil
½ tsp Vanilla Extract
1 cup all-purpose or oat flour

Directions

In a large bowl, rub together sugar, citrus zests, grains of paradise and salt with your fingers until sugar is moist.
Stir in butter, oil and vanilla extract until smooth, then fold in flour until no dry spots remain.
Fold a sheet of parchment paper in half. Open up the parchment like a book. Place dough on the left half of the parchment and fold the right half of parchment over to cover. Roll dough out to 1/4"-thick, and cut into 1 1/2" squares or other desired shapes. (Freeze and chill the dough for 10 minutes if it becomes too soft to work with.)
Preheat oven to 350°F. Place cut shortbreads onto a baking sheet 1" apart and sprinkle with more Golden Crystal sugar, if desired. Bake until lightly golden, about 10 minutes.