Description

Experience the perfect scientific balance of texture and flavor with this whole wheat walnut shortbread. These cookies utilize toasted walnuts and brown sugar to create a deeply aromatic treat with a tender, melt-in-your-mouth crumb.

Ingredients

240g (2 cups) whole wheat flour
226g (1 cup) unsalted butter, room temperature (65°F)
135g (⅔ cup) light brown sugar
120g (1 cup) toasted walnuts, pulsed to coarse sand consistency
2.6g (1 teaspoon) cinnamon powder
1 pinch salt
30ml (2 tablespoons) milk, optional

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Instructions

Preheat oven to 170°C (340°F) and toast walnuts for 8-10 minutes, then pulse in a food processor once cool.
Whisk together the whole wheat flour, cinnamon, and salt in a medium bowl to ensure even distribution.
Cream the butter and light brown sugar in a stand mixer for 3 minutes until pale and volumized.
Incorporate the dry ingredients on low speed, adding milk only if the dough fails to form a firm ball.
Fold in the walnuts by hand, then shape the dough into two 5cm diameter logs and wrap in plastic.
Refrigerate the logs for at least 60 minutes to hydrate the flour and stabilize the fats.
Slice into 1.5cm rounds, flash-chill for 10 minutes, and bake for 25-30 minutes until deep golden brown.

Notes

Using a digital scale is highly recommended for this recipe as precise measurements of flour and fat are essential for the structural integrity of the shortbread. Always chill the dough thoroughly before slicing to prevent the rounds from deforming or crumbling.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: Scottish-inspired