Sourdough Shortbread Cookies
Topped with flakey salt for a dynamic sweet and savory combo.
Sonora whole wheat flour adds wholesomeness and ALL the flavor.
The wholesomeness of whole wheat flour cut with European butter makes this the perfect cookie. The reason I mostly use whole wheat flours is because it adds depth of flavor and fiber that all-purpose flour lacks.
I get my flours from Central Milling and love this 100% Organic Hi-Protein Whole Wheat flour that is finely ground like an all-purpose but retains the bran and germ. Another favorite is Grist & Toll’s Sonoran Whole Wheat.
Prep time: 15 minutes
Rest time: 1 hour
Bake time: 10 - 12 minutes
Total time: 1 hour, 30 minutes
Ingredients
Yields 16 cookies
150 grams whole wheat flour (or wheat flour of your choice)
113 grams chilled unsalted butter (preferably European butter)
70 grams coconut palm sugar
80 grams mature sourdough starter (100% hydration)
Flakey sea salt to top
Process
In a food processor add flour, sugar, mature starter and cubed butter. Pulse the ingredients until it starts to come together into a dough. Empty the contents onto a work surface and pat them together into a 2 inch diameter log. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour, up to 12 hours.
When ready to bake, preheat the oven to 375 deg F. Remove cookie dough from the refrigerator, remove plastic wrapping, and slice into approximately 16 dough rounds. Line a baking sheet with parchment paper and arrange the sliced dough rounds on the lined baking sheet. Top each cookie with salt flakes. Bake for 10 - 12 minutes until desired slightly golden. Remove from the oven and cool for 5 minutes. Indulge!
