Hazelnut Whole Wheat Shortbread

Updated: Jun 15



This recipe is a classic shortbread with a few simple modifications.


For the whole wheat short bread I replaced a portion of the all purpose flour with whole wheat flour, and tossed in a handful of hazelnuts. By no means is this meant to be a "healthier" version of shortbread, but it does have a nice rich, nutty flavor. This shortbread pairs well with a mocha or cappuccino sprinkled with cocoa powder.


Hazelnut & Whole Wheat Short Bread


170g Sugar

250g Butter

150g Whole Wheat Flour

300g AP Flour

60g Hazelnuts


1. Cream butter and sugar in a stand up mixer or a hand beater


2. Add egg, scrape down the sides.


3. Add the whole wheat flour, then add the AP flour one half at a time.


4. Mix in the hazelnuts.


5. On a floured surface, roll the dough into a log 2 inches thick, wrap in plastic wrap and refrigerate 2 hours.


6. Slice cookies 1 cm thick, sprinkle with sanding sugar and bake at 325 Celsius for 15 minutes.





Happy Baking!


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