A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.
Original recipe makes 2 8-inch rounds
Ingredients
1 cup butter, softened
1 cup brown sugar
2 cups rye flour
1/2 cup corn flour
colored decorating sugar
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PREP
20 mins
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COOK
45 mins
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READY IN
1 hr 35 mins
Directions
- Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
- Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
- Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
- Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.
Nutrition
Calories: 433 kcal
Carbohydrates: 54.5 g
Cholesterol: 61 mg
Fat: 23.5 g
Fiber: 3.9 g
Protein: 2.9 g
Sodium: 172 mg