Apple and Carrot Shortbread

- Bread - Fruit - Carrots - Muffins - Desserts - Heidi Swanson - Lee's Recipes -

Use metal (or sharp-edged) cookie cutters to more easily cut through the shreds of apple/carrot. If you can't track down whole wheat pastry flour, substitute unbleached all-purpose flour, or use white whole wheat flour.

Apple and Carrot Shortbread

1/4 cup / 2 ounces / 50g semolina flour
1 1/2 cups / 6 ounces whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon fine grain sea salt
5 ounces (150g) unsalted butter, room temperature
2/3 cup / 3 1/2 ounces (100g) light Muscovado sugar (or brown sugar)
2 ounces (50g) carrot, grated
1 ounce (25g) apple, grated
zest of one lemon

Preheat your oven to 350F degrees, or 180C. Sift the semolina, flour, baking powder and salt into a medium bowl, and set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Stir the carrot, apple, and lemon zest into the flour mixture, and mix until well coated and evenly dispersed. Stir the flour mixture into the butter mixture until a dough forms, then knead a couple times to bring everything together. Split the dough in two, flatten each piece into an inch-thick patty, wrap in plastic, and refrigerate for at least thirty minutes.

When you're ready to bake the shortbread, roll the dough out onto a lightly floured surface 1/2-inch thick/1cm. Use a metal cutters to stamp out cookies, then place them on a parchment-lined baking sheet. Brush lightly with a bit of milk and bake for about 10 minutes, or until the edges of the cookies start to brown just a bit.

Makes about 3 dozen cookies.

Recipe adapted from Good Tempered Food by Tamasin Day-Lewis. Published by Miramax (October 2004).
posted on-line at Heidi Swanson's blog 101 Cookbooks accessed 10/26/09