Fact: We’ve come to love whole wheat pastry flour so much, we now buy it in 25-pound (11 kg) bags. (Also fact: Our kitchen cupboards, refrigerator, and freezer are officially out of storage room.) This versatile flour is brilliant in the following modestly sweetened, richly flavored shortbread fingers that taste great on their own as well as served in the company of any homemade all-fruit jam, or even better, Raspberry Curd (page 46) or Lemon Curd (page 167).
Keyword hazelnut, shortbread
Prep Time 10minutes
Cook Time 22minutes
Total Time 32minutes
60g1⁄2 cup shelled hazelnuts (not skinned)
180g11⁄2 cups whole wheat pastry flour
1⁄4 teaspoon fine sea salt
1⁄4 cup60 ml pure maple syrup
1⁄4 cup60 ml melted coconut oil
Preheat the oven to 325°F (170°C, or gas mark 3).
Line a baking sheet with parchment paper or a silicone baking mat.
Combine the hazelnuts, flour, and salt in a food processor.
Process until the hazelnuts are finely ground.
Add the maple syrup and oil, pulsing to combine. The dough should be kneadable and not crumbly.
Place the dough on the prepared sheet, knead it for a couple of beats just to make sure it is cohesive, and press it down with your hands or roll it out to form an 8 x 4-inch (20 x 10 cm) rectangle. For thicker fingers, roll out to form an 8 x 3-inch (20 x 8 cm) rectangle.
Cut the rectangle into eight 1-inch (2.5 cm) wide by 4-inch (10 cm) long fingers. Use the tines of a fork to prick the tops of the shortbread.
Arrange the fingers on the sheet so that they’re about 1 inch (2.5 cm) apart.
Bake for 18 to 22 minutes, or until the fingers are light golden brown around the edges and at the bottom.
Carefully transfer to a wire rack to cool.
Store in an airtight container at room temperature for up to 2 days.
Serving Suggestions & Variations
• If hazelnuts aren’t available, or if you’re simply not a big fan of them, use the same quantity of cashews or almonds instead.• If you’d rather have smaller shortbread fingers, cut the dough into as many shorter, narrower fingers as you wish, but remember to adjust the baking time accordingly.