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Food and Recipe of the Month

December - History of Shortbread

Shortbread began in Medieval times as left over dough from many breads was dried out in a low temperature oven until it hardened. Scotland is usually created with the origination of Shortbread as we have come to know it as a crispy, lightly sweet, biscuit cookie.


Traditionally large amount of butter was used to make Shortbread. When referring to biscuits and pastry the fat used is called shortening, coming from the Short in Shortbread.

When I was a kid, I loved Shortbread. I learned how to make it with butter, superfine sugar, and flour. When I changed my diet to become vegan, organic, and macrobiotic, I changed the ingredients in my Shortbread recipe. I use Earth Balance, buttery spread instead of butter, brown rice syrup and maple syrup instead of sugar and whole grain flours instead of white refined flour. I press my cookie dough in to a cookie sheet and create thin, crispy cookies. You can press it in to a 9 inch round cake pan, cut it in wedges and have a thicker cookie.

Recipe of the month:

Chef Val's Vegan Shortbread

Wet:
1/2 cup Earth Balance (vegan, vegetable oil, buttery spread)
1/4 cup brown rice syrup
1/4 cup maple syrup
3 T. water
2 tsp. vanilla
pinch sea salt

Dry:
2 1/4 cups whole grain flour (spelt, brown rice, oat) (use oat flour for G.F.)

Let the 1/2 cup Earth Balance set out to get to room temperature and soft. Put in a food processor the wet ingredients, puree until smooth. In a mixing bowl, mix the pureed wet ingredients with the flour. The dough should be firm.

Press the dough in an oiled 9X14 cookie sheet pan. Refrigerate the cookie dough for 15 minutes before baking. Poke holes in the dough with a fork. Bake at 375° for 5 minutes. Reduce heat to 300° and continue to bake for 15 to 20 minutes. Remove from oven and cut right away while still hot.

 

 

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