Whole wheat demerara shortbread from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 331) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • spharo00 on May 30, 2012

    This was a super easy recipe. I used turbinado sugar in place of the demerara and increased the cooking time by two or three minutes. I was worried that the shortbread wouldn't be very sweet, but sprinkling with turbinado gave it a sweetness and a crunch that I really enjoyed.

  • Jane on April 15, 2012

    This could not have been easier - whizz a-p flour, whole wheat flour, butter and small amount of sugar in processor. Press into pan, sprinkle some more demerara on top and bake. Although I didn't love this as much as my Grandmother's Scottish shortbread, this is healthier (less sugar and more fiber in ww flour) and for a very fast and easy cookie it was pretty good.

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