Wholemeal Shortbread
Source: Great New Zealand Baking Book
With an oatbran component,
this has a nutty taste, and plenty of healthy fibre. The family refer
to it as "sawdust shortbread", but it goes just as fast as the
regular sort and is excellent for dunking, soaking up quite a bit more
tea than most, with decent structural integrity.
I've never had a failure using this recipe book. It's out on it's own. It takes the Edmonds book a step beyond. What more can a guy say?
| Quantity |
Ingredient |
| 275g |
Butter |
| 1/2 cup |
Firmly Packed Soft
Brown Sugar |
| 1 teaspoon |
Salt |
| 1 cup |
Plain White Flour |
| 1/2 cup |
Oat Bran |
| 1.5 cups |
Wholemeal Flour |
- Cream butter and
sugar.
- Add the flours, salt and oat bran, and work into the butter.
- Turn out onto as floured board and bring together. Knead lightly.
- Roll out to 1 - 1½ cm thickness and cut into bars. Place on a greased
baking tray.
- Bake at 180° C ( 350°F) (Gas Mark 4) for 25 minutes or until firm
to the touch and lightly browned.
- Cool on the tray for ten minutes before transferring to a cake rack to cool.
- Store in a locked airtight container.
|
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