I love shortbread. All the rich, buttery, crumbly goodness that just melts in your mouth. I could eat it all year round but really try to imbibe only around the holidays because of the high fat content and carb count. This recipe uses a lower carb sugar substitute and whole wheat flour so I may feel a little less guilty about having some throughout the year, moving forward.
Shortbread is a classic Scottish dessert that is primarily made of butter, sugar and flour. Obviously, when using real butter, sugar and all purpose flour (which I do during the holidays), there is nothing better. However, these types of desserts are reserved for special occasions around here but sometimes I want just a hint of a treat and this makes the grade.
What I enjoy about this recipe is the craggy, gritty texture of the whole grain flour that goes so well with coarse Himalayan sea salt that I use. Adding the chopped pecans just adds more texture which I adore.
The contrast of the buttery taste along with the salty, chunky, nutty, biscuit is divine. I like to make this healthier version, have a piece & then place the rest in the freezer for later. These also keep well at room temperature for up to two weeks.
- 2/3 cup Earth Balance (vegan butter substitute)
- 1/2 cup Whey Low (lower carb sugar substitute)
- 1-1/2 cups whole wheat flour
- 3/4 tsp Himalayan sea salt, coarse grained
- 1/4 cup pecans, chopped
- Preheat oven to 325 degrees.
- In a stand mixer, cream together the butter and sugar, on medium speed, until light & fluffy - about 5-10 minutes.
- In a separate bowl, whisk together the flour & salt.
- Turn the mixer down to low speed & add the flour/salt mixture.
- Mix until fully combined.
- Mix in the chopped pecans by hand.
- Using a spatula, scrape out the dough into a greased tart pan or pie plate.
- Press mixture evenly & prick surface with the tines of a fork.
- Bake about 30 minutes or until golden brown, turning halfway through the baking time.
- Turn out onto a flat surface and cut into serving piece while still hot.
- Place onto cooling rack and allow to come to room temperature before storing in an airtight container.
Recipe adapted from Spoonful.