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Ingredients
- 2 cups (240g) 40 Century Grain Maslin flour
- 1/4 cup (36g) cornstarch
- 1/4 cup (50g) granulated sugar
- 3/4 teaspoon fine sea salt
- 1 cup (16 tablespoons) European-style butter, melted and cooled
- Additional sugar for sprinkling
Method
1. Prepare Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Mix dough Whisk together Maslin flour, cornstarch, sugar, and salt in a medium bowl until well combined.
Stir in melted (but cooled) butter until mixture is well combined and comes together into a dough.
3. Press and bake Spread dough evenly into prepared pan, pressing down firmly with your hands or the back of a spoon to create an even layer.
Bake until golden brown and edges are slightly darker, about 40-45 minutes.
4. Finish Remove from oven and immediately sprinkle with additional sugar while still hot.
Let cool in pan for 5 minutes, then use parchment overhang to lift shortbread onto cutting board.
While still warm, cut into 16 bars using a sharp knife.
Cool completely before serving (though warm shortbread is pretty irresistible).
Bakers Wisdom
Maslin flour creates naturally tender shortbread thanks to the oat content—no need to worry about overworking the dough. The diverse grain blend hydrates differently than single-grain flours, so the melted butter method works perfectly here.
European-style butter (higher fat content) creates the richest flavor, but regular unsalted butter works well too.
For extra flavor variations, add:
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons finely chopped fresh herbs (rosemary or lavender)
Talk about your brand
Ingredients
- 2 cups (240g) 40 Century Grain Maslin flour
- 1/4 cup (36g) cornstarch
- 1/4 cup (50g) granulated sugar
- 3/4 teaspoon fine sea salt
- 1 cup (16 tablespoons) European-style butter, melted and cooled
- Additional sugar for sprinkling
Method
1. Prepare
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Mix dough
Whisk together Maslin flour, cornstarch, sugar, and salt in a medium bowl until well combined.
Stir in melted (but cooled) butter until mixture is well combined and comes together into a dough.
3. Press and bake
Spread dough evenly into prepared pan, pressing down firmly with your hands or the back of a spoon to create an even layer.
Bake until golden brown and edges are slightly darker, about 40-45 minutes.
4. Finish
Remove from oven and immediately sprinkle with additional sugar while still hot.
Let cool in pan for 5 minutes, then use parchment overhang to lift shortbread onto cutting board.
While still warm, cut into 16 bars using a sharp knife.
Cool completely before serving (though warm shortbread is pretty irresistible).
Baker's Wisdom
Maslin flour creates naturally tender shortbread thanks to the oat content—no need to worry about overworking the dough. The diverse grain blend hydrates differently than single-grain flours, so the melted butter method works perfectly here.
European-style butter (higher fat content) creates the richest flavor, but regular unsalted butter works well too.
For extra flavor variations, add:
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons finely chopped fresh herbs (rosemary or lavender)
Storage
Store in an airtight container at room temperature for up to 2 weeks. These bars also freeze beautifully for up to 3 months.