This shortbread is slightly sweet–and simple to make featuring only a handful of ingredients. Incorporating sprouted, whole grain flour helps to increase the nutritive value and the digestibility of the sweet. As with all sweets, it’s best eaten in moderation and for special occasions only.
Maple Shortbread
This Maple Shortbread Recipe makes delicate, buttery cookies infused with the woodsy sweetness of dark maple syrup.
Servings: 8 servings
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Ingredients
- 2 cups spelt flour
- 1/2 teaspoon fine sea salt
- 1 cup butter softened
- 1/4 cup dark maple syrup
Instructions
- Heat the oven to 350 F. Then line a baking sheet with parchment paper.
- Whip the maple syrup and butter together until the syrup is thoroughly incorporated into the butter. Next, add the flour and salt and mix thoroughly.
- On a floured board, roll the dough into a disk and place it on a cookie sheet or preheated baking stone. Prick the dough slightly with a fork and gently score the disk into 8 individual portions or as desired. Bake for 15 minutes or until the shortbread is slightly golden. Allow to cool completely before serving.
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Kaitlyn says
Hi, I also was wondering what the measurement was on the salt–should that be 1/4 tsp? Thanks! 🙂
Emi says
How thick did you roll this out?
Kim says
Hi! I was just wondering about the amount of salt needed for this recipe. The recipe simply states “1/4 Real Salt”. Is that 1/4 tsp? Just wanted to double check before trying the recipe. Thanks!