Porcini + Cocoa Nib Shortbread
By Amy Pickup
Jul 29, 2024, 02:41 AM
Dried porcini and brown rice flour give this shortbread cookie an earthy note that pairs well with your favorite morning beverage.
Ingredients
- favorite cute-shaped cookie cutter
- 170g or ¾ cup (1 ½ sticks) salted "European style" butter, room temperature
- 160g superfine sugar
- 20g dry porcini mushroom
- 20g cocoa nibs, cut down into super tiny pieces
- 210g or 1 ¾ cups unbleached all-purpose flour
- 30g or ¼ cup rice flour
Preparation
Step 1
Preheat oven to 300 degrees. Cover a sheet pan with parchment paper; set aside.
Step 2
In your spice grinder, food processor with the metal blade, or with your knife, shred the dried porcini mushrooms into tiny, sprinkle-size bits.
Step 3
In your food processor with the dough blade, process butter and sugar until well combined. Add flours, porcini bits, cocoa nibs and mix until just combined and a shaggy dough forms.
Step 4
Gently shape the dough into a ball and flatten it into a disk about an inch tall. Place dough into the fridge for 30-60 minutes.
Step 5
Roll dough out and use cookie cutter to make shortbread cookies. Pop them onto the sheet pan with parchment paper and bake for about 20 minutes. You'll want to remove the shortbread from the oven before the "golden brown" stage, but the bottoms should be light brown.
Step 6
Once all the shortbread cookies are made, place them on a cooling rack near the oven vent to dehydrate a bit more. You can also turn the oven off and leave them inside for a while to dry out. This step will give you the crispy crunchy snap you're looking for.