Einkorn Shortbreads

Name: Einkorn Shortbreads
Yield: Makes about 12
Ingredients: ¼ cup (packed; 50 g) dark brown sugar; ¼ cup (28 g) powdered sugar; ½ cup (1 stick) unsalted butter, cut into ½" pieces, room temperature; ¾ cup (85 g) whole grain einkorn flour; ½ cup plus 1 Tbsp. (70 g) all-purpose flour; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; A 2"–2½"-diameter cookie cutter; ½" triangle, heart, clover, or other shape cookie cutter (optional)

By Roxana Jullapat

January 12, 2021

Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio

Einkorn is the great-great-great-great-great-(you get the picture)-grandmother of all other wheats. It’s the oldest wheat variety out there. It’s also high in protein, iron, thiamine, dietary fiber, B vitamins, and the antioxidant lutein. “It tastes bran-y,” says Roxana Jullapat, the author of the cookbook Mother Grains (out April 2021). “It can get a little milk-chocolaty too. Shortbread is a good canvas for it because it brings out that richness. And einkorn loves butter.” Make sure to use einkorn flour labeled “whole grain,” which has been ground with the whole kernel (that’s where all the nutritious goodness and flavor is). All-purpose einkorn flour isn’t the same. Jullapat’s favorite einkorn is from Grist & Toll, a whole-grain mill in Pasadena, CA.

Recipe notes