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roasted beans flour shortbread cookie, a unique cookie

post #1 of 4
Thread Starter 

I have started making shortbread cookies. The flour i have used are basically a mix of soybean, chick pea, corn, wheat and barley. All the grains are roasted and grounded into flour. I am looking for a nice shortbread cookie recipe for a crunchy, not doughy, not dry, and no vanilla but molasses instead. Anyone can suggest me for some idea? 

post #2 of 4

You say you have started making shortbread.

This implies you have tried a few recipes.

Would help if you could share them and note how they turned out.

We can help you with twists and tweaks but IMO your combo of ingredients will not turn out a traditional shortbread.

Not saying you cannot make a cookie like product just won't have that glorious buttery sandy texture if you use something sticky like molasses.

 

mimi


Edited by flipflopgirl - 5/30/15 at 8:06am
post #3 of 4
Quote:
Originally Posted by Choonmoon View Post
 

I have started making shortbread cookies. The flour i have used are basically a mix of soybean, chick pea, corn, wheat and barley. All the grains are roasted and grounded into flour. I am looking for a nice shortbread cookie recipe for a crunchy, not doughy, not dry, and no vanilla but molasses instead. Anyone can suggest me for some idea? 

 

one of the reasons shortbread comes out the way it does is there is no liquid added into the mix.

 

im not so sure about the molasses idea. It may make for a dense chewy cookie.

post #4 of 4

I agree molasses could result in a different texture than traditional shortbread...no liquid...no eggs.  This recipe is probably not what you want, but it is made with brown sugar which at least has molasses in it.  You could omit the vanilla, but it will alter the taste.    

 

Browned Butter-Pecan Shortbread

1 1/2 cups butter
3/4 cup firmly packed brown sugar

3/4 cup powdered sugar
1/2 tsp. vanilla
3 cups all-purpose flour
Pinch of salt
1 1/2 cups chopped toasted pecans

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar and powdered sugar, beating until smooth. Mix in vanilla. Combine flour and salt, then gradually add them to butter mixture, beating at low speed just until blended. Stir in pecans.

3. Shape dough into 4 (8-inch) logs. Wrap logs tightly in plastic wrap, and chill 4 hours or until firm.

4. Cut logs into 1/4-inch-thick rounds; place on parchment-lined baking sheets.

5. Bake at preheated 350° for about 10-12 minutes or until lightly browned. Transfer to wire racks to cool.

Yield: Makes about 10 1/2 dozen

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