Lynn's Sprouted Shortbread
  • 1lb fresh organic butter
  • 3cups tyh sprouted wheat flour
  • 1cup tyh sprouted brown rice flour
  • 1cup granulated maple sugar
  • 1tsp vanilla
  • 1/2tsp salt (optional)
  1. Cream butter and sugar.
  2. Add vanilla and salt.
  3. Then add the flour slowly by the cup (I use a Borsch Mixer). Mix thoroughly.
  4. Put in jelly roll pan and spread evenly.
  5. Sprinkle organic sugar on top.
  6. Cook at 350 degrees for approximately 20 minutes or until golden brown.
  7. Remove from oven and slice while hot. Cool in the pan on a rack.
Recipe Notes

Shortbread is yummy when aged, but ours never lasts long enough to mellow. This was my first batch with the sprouted grain flours and my taste buds believe this shortbread would make any Scot thrilled!! Enjoy! (Lynn is an accomplished baker and regular TYH customer from Oregon. This recipe is tops on my list to bake this month.)