Name: Whole Grain Shortbread With Einkorn and Rye Flour
Ingredients: 1 cup, plus 2 Tbsp. unsalted butter, very soft; 1/2 tsp. salt; 1 cup, plus 1 Tbsp. einkorn flour; 3/4 cup, plus 1 Tbsp. rye Flour; 1/3 cup rice flour; 5 Tbsp. cornstarch; 1/3 cup granulated sugar; 1/4 cup Superfine or granulated sugar, for topping

Three rectangular pieces of shortbread covered in white sugar.

Photograph by Gentl + Hyers

These are similar to our classic Shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb. Delicious on their own, they would be great dipped in melted dark chocolate.

Recipe notes

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