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 or Lemon Curd.
Ingredients
- 1⁄2 cup (60 g) shelled hazelnuts (not skinned)
- 11⁄2 cups (180 g) whole wheat pastry flour
- ¼ teaspoon fine sea salt
- 1⁄4 cup (60 ml) pure maple syrup
- 1⁄4 cup (60 ml) melted coconut oil
How to Make It
- 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.
