I am glad I decided to have a go at baking Alice Medrich’s Golden Kamut Shortbread recipe recently. Not knowing what is Kamut flour, it immediately set me off to do some research which ended up at the local health food store. I learnt quickly that Kamut flour is made from an ancient grain which is more nutritious than regular wheat flour. It contains more protein, potassium, magnesium, zinc, and also a unique type of gluten that’s easier to digest for those who are sensitive to wheat. So, this is the end result, twice-baked Kamut Shortbread that has a light crunch, buttery texture, and a wonderful nutty flavor from the Kamut flour.
Golden Kamut Shortbread
12 Tbsp/6 oz/170g Unsalted Butter, melted and warm
5 Tbsp Sugar
1 tsp Vanilla Extract
¼ tsp Sea Salt
¾ Cup/110g All-Purpose Flour
¾ Cup/130 g Kamut Flour
Turbinado Sugar for sprinkling
Maldon Sea Salt/Flaky and Freshly Ground Black Pepper for sprinkling
Grease a 9” square or 9 ½” round tart pan with a removable bottom
In a medium bowl, combine the melted butter with sugar, vanilla extract, and sea salt. Add the flours and mix until incorporated. Pat and spread the dough evenly in the pan. Let rest for at least 2 hours, or overnight. (Do not refrigerate)
Place the oven rack in the lower third of the oven and preheat the oven to 300˚F.
Bake the shortbread for 40 minutes.
Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar, sea salt, and black pepper. Let the shortbread cool for 10 minutes.
Carefully remove the shortbread from the pan. Using a thin sharp knife cut the shortbread into squares, rectangle, or wedges. Place the sliced shortbreads slightly apart on a parchment-line baking sheet, and put into the oven for 15 minutes. Cool on a rack.
Shortbread will keep for a couple of weeks in an airtight container.