Nubby Granola Shortbread

This breakfast-inspired shortbread is a great way to use your favorite granola.
It adds a nice crunch to the buttery cookie. Sandy ultrafine rice flour makes a
melt-in-your-mouth fine texture. It's delicious!

Servings:

Author:

Prep Time
15 minutes

Cook Time
27 minutes

Course:

Cookies granola shortbread

Cuisine:

American Asian-American

Keywords:

shortbread granola

🧂 Ingredients

2 cups your favorite granola
3/4 cup walnut pieces

pecans or almonds would work but lack that characteristic tannic edge of walnuts
2 cups white rice flour
3/4 cup granulated sugar
1 teaspoon kosher salt
8 ounces unsalted butter (2 sticks)

cut into 1/2-inch cubes, well chilled
flaky sea salt
powdered sugar

for dusting

Instructions

1 Preheat the oven to 350 F. Fit a sheet of parchment paper into a quarter-sheet
pan (9 by 13 inches). Lightly mist the parchment with cooking spray.
2 In a food processor, combine the granola, nut pieces, white rice flour,
granulated sugar, and kosher salt, and pulse until the mixture is pebbly and
fine.
3 Add the butter and pulse another 8 to 10 times, until the mixture feels like
damp, coarse breadcrumbs. The butter should almost disappear into the dry
ingredients but not be taken so far that the dough is clumping and gathering
around the blade.
4 Scatter the dough evenly in the prepared sheet pan. Use your knuckles to lightly
press the crumb into an even layer. It should be about 1/2 inch thick. Do not
apply too much pressure, as this would make the shortbread dense and gummy.
5 Bake until the edges of the shortbread are lightly browned, and the center feels
soft but cooked through, 35 to 40 minutes (see tip).
6 Remove the pan from the oven and sprinkle the surface with flaky sea salt. While
the shortbread is still hot, use a small knife to score it into 24 squares.
7 Let cool completely, then cut the cookies, still in the pan, along the scored
lines and dust with powdered sugar.