Lemon & White Chocolate Einkorn Shortbread
Here, I’ve taken a classic shortbread recipe & added lemon zest, curd & chunks of white chocolate. Browning the butter & using einkorn wholemeal flour gives these biscuits a subtle nutty flavour.
Servings: 12 People
Equipment
- 9" x 9" Square Tin
Ingredients
- 275 g Unsalted Butter
- 110 g Caster Sugar
- 130 g Plain Flour
- 70 g Fine Semolina
- ½ tsp Table Salt
- 2 Lemons, Zested
- 50 g Lemon Curd
- 100 g White Chocolate Roughly Chopped
- 2 tsp Granulated Sugar To Sprinkle On Top
Instructions
- Start by browning the butter. Cool to room temperature then chill in the fridge until firm.
- Preheat an oven to 160°c & grease & line a 9”x9” square baking tin.
- Next, place the caster sugar & lemon zest into the bowl of a stand mixer & massage the zest into the sugar.
- Add in the chilled brown butter & using the paddle attachment, beat until light & fluffy, around 3-4 minutes.
- Next, weigh the flours, semolina & salt into a bowl & whisk together.
- Add the lemon curd & flours into the butter & sugar mixture & mix until just combined, around 30 second.
- Finally, using a spatula or wooden spoon, stir in the white chocolate until combined evenly.
- Transfer the dough to the prepared baking tin & use a palette knife to spread the shortbread into an even layer. Next, use a dough scraper or knife to lightly score the shortbread into 12 even rectangles.
- Sprinkle the granulated sugar over the top then bake for 20-25 minutes or until firm & a light golden brown round the edges.
- Leave to cool in the tin for 5 minutes then whilst still in the tin, portion the shortbread into the 12 pieces that were scored before baking.
- Leave to cool fully in the tin before serving.
Notes
Cooking In An Aga.
Cook the shortbread in the baking oven, on the bottom set of runners. The einkorn flour in this recipe is from Shipton Mill. You could use any wholemeal flour but for the best taste & texture I recommend using einkorn. Once you’ve added the dry ingredients, it’s important not to overwork the dough. The flour should just be combined before stirring in the white chocolate. Make sure to give the brown butter enough time to firm up in the fridge, it will take around an hour. Make sure to scrape down the sides of the mixing bowl regularly. This ensures that you get an evenly mixed dough.
Cook the shortbread in the baking oven, on the bottom set of runners. The einkorn flour in this recipe is from Shipton Mill. You could use any wholemeal flour but for the best taste & texture I recommend using einkorn. Once you’ve added the dry ingredients, it’s important not to overwork the dough. The flour should just be combined before stirring in the white chocolate. Make sure to give the brown butter enough time to firm up in the fridge, it will take around an hour. Make sure to scrape down the sides of the mixing bowl regularly. This ensures that you get an evenly mixed dough.