golden kamut shortbread, Alice Medrich
reprinted with permission from Artisan Publishers
Makes fourteen to sixteen 2-inch squares or 16 wedges
12 tablespoons (1 ½ sticks) unsalted butter, melted and still warm
5 tablespoons sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
¾ cup (3.4 ounces) all-purpose flour
¾ cup (3.4 ounces) kamut flour
Turbinado, Demerara, or granulated sugar for sprinkling
Flaky sea salt and freshly ground black pepper (optional)
Equipment*
A baking pan with a removable bottom, such as a 9 ½ - inch round or a 4 by 14-inch
rectangular fluted tart pan, or a one-piece 8-inch square pan.
IF USING A PAN with a removable bottom, grease the pan; if using the one-piece pan, line
it with aluminum foil, leaving an overhang on two opposite sides.
In a medium bowl, combine the melted butter with the sugar, vanilla, and salt.
Add the flours and mix just until incorporated. Pat and spread the dough evenly in the pan.
Let rest for at least 2 hours, or overnight (no need to refrigerate).
Position a rack in the lower third of the oven and preheat the oven to 300º F.
Bake the shortbread for 45 minutes.
Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the
shortbread with sugar. If desired, sprinkle a little flaky sea salt and grind a little black
pepper over the shortbread: do this by eye, as though seasoning a salad. Let the shortbread
cool for 10 minutes.
Remove the shortbread from the pan, being careful to avoid breaking it. Use a thin sharp
knife to cut oblong “fingers”, wedges, or squares. Place the pieces slightly apart on
parchment-lined baking sheet, and put it into the oven for 15 minutes. Cool on a rack.
Shortbread keeps for several weeks in an airtight container.
reprinted with permission from Artisan Publishers
Makes fourteen to sixteen 2-inch squares or 16 wedges
12 tablespoons (1 ½ sticks) unsalted butter, melted and still warm
5 tablespoons sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
¾ cup (3.4 ounces) all-purpose flour
¾ cup (3.4 ounces) kamut flour
Turbinado, Demerara, or granulated sugar for sprinkling
Flaky sea salt and freshly ground black pepper (optional)
Equipment*
A baking pan with a removable bottom, such as a 9 ½ - inch round or a 4 by 14-inch
rectangular fluted tart pan, or a one-piece 8-inch square pan.
IF USING A PAN with a removable bottom, grease the pan; if using the one-piece pan, line
it with aluminum foil, leaving an overhang on two opposite sides.
In a medium bowl, combine the melted butter with the sugar, vanilla, and salt.
Add the flours and mix just until incorporated. Pat and spread the dough evenly in the pan.
Let rest for at least 2 hours, or overnight (no need to refrigerate).
Position a rack in the lower third of the oven and preheat the oven to 300º F.
Bake the shortbread for 45 minutes.
Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the
shortbread with sugar. If desired, sprinkle a little flaky sea salt and grind a little black
pepper over the shortbread: do this by eye, as though seasoning a salad. Let the shortbread
cool for 10 minutes.
Remove the shortbread from the pan, being careful to avoid breaking it. Use a thin sharp
knife to cut oblong “fingers”, wedges, or squares. Place the pieces slightly apart on
parchment-lined baking sheet, and put it into the oven for 15 minutes. Cool on a rack.
Shortbread keeps for several weeks in an airtight container.
* I used a 9 1/12-inch cake ring on a silpat lined half -sheet pan.
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