A classic shortbread cookie recipe that will rival the love of even the most ardent Walkers shortbread cookie fans! This recipe is made with einkorn flour and maple syrup - no white sugar! Try this recipe for shortbread cookies today!
In case you're new here, just know that I really, REALLY like copycat recipes using whole ingredients. And this year, I set my sights on a real "melt in your mouth" shortbread cookie recipe using einkorn flour and maple syrup.
For the last 7 years we have been an einkorn flour only family - which means that I've been blessed with the opportunity to recreate some of our favorite recipes from BE (before einkorn) - recipes like einkorn Oreos, einkorn donuts, and einkorn Stove-Top stuffing!
But as the years have gone on, we've reduced our use of white sugar more and more - which left me wondering how in the world I was going to pull off a classic shortbread recipe?!
Don't worry, I found a way!
Einkorn Shortbread Cookies
This classic shortbread cookie recipe using einkorn flour and maple syrup is perfect for those who are trying to cut down their white sugar consumption, which can ramp up during the holidays (when shortbread is especially popular).
Instead, it uses only maple syrup to sweeten the cookies!
In a food processor, combine 1 cup of cold butter with 2 1/4 cups of einkorn flour (261g). Cut the butter into pieces to make the process faster!
Add 1/2 cup of maple syrup and 1 teaspoon of vanilla to the flour mix and combine.
NOTE: You can reduce the amount of maple syrup to 1/3 cup for a more firm dough and to reduce sweetness, if desired.
Turn the dough out onto a piece of plastic wrap and shape into a brick.
Because this dough is a little less firm that other shortbread dough, it's best to shape the dough to the size you want to slice from instead of rolling it out.
However, if you want to roll and cut the dough, just make sure to freeze the cut dough for about 30-60 minutes before baking to help it retain it's shape.
Freeze the dough for at least 1 hour, up to 3 months.
Preheat the oven to 350°F. Wait until oven is hot before working dough.
Remove the dough from freezer and remove plastic wrap. Slice dough about 1/2 inch thick in whatever shape you like - place pieces on a parchment lined baking tray.
I love the USA baking trays as they provide a super even bake and are sturdy enough to stand up to constant use!
Bake for 12-15 minutes, rotating the tray halfway through, or until the edges of the cookies are golden brown.
If the cookies puff up, press firmly with the back of a flat spatula for 5 seconds to flatten.
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Einkorn Shortbread Cookies
- 1 cup salted butter, cold
- 2 1/4 cups einkorn flour (261g)
- 1/2 cup maple syrup
- 1 tsp vanilla extract (we use homemade)
- Cut the butter into 1/2 inch pieces. In a food processor, pulse to combine flour and butter (about 20 seconds).
- Add maple syrup and vanilla and mix until combined.
- Scrape dough onto a piece of plastic wrap or parchment paper (plastic wrap works better) and form into a brick about 1.5 inches tall, by 3 inches wide.
- Wrap fully in plastic wrap and freeze for at least an hour.
- Preheat oven to 350°F.
- Remove dough from freezer and remove plastic wrap. Cut brick into strips about 1/2 inch thick and place on a parchment lined baking sheet. Using a skewer, make 6 holes evenly in the dough to help keep it flat.
- Bake for 12-15 minutes, or until edges are browned. Rotate tray half-way through baking time.
- If the cookies puff up a bit, press gently with a flat spatula for about 5 seconds to flatten.
- Allow cookies to cook for at least 3 minutes before trying to move.
- If cookies are not fully cooked in the middle, put them back in the oven at 350°F for 3 minutes increments until fully cooked.