Sunday, March 15, 2009

Breakfast Shortbread

This is a yummy whole wheat shortbread. We use soft white wheat, not hard. Enjoy!

Makes a 9"x13" pan

Chop 11 Tbsp. butter into a mixer.

2 Tbsp. of baking powder
1 tsp. sea salt
3/4 c. sugar
1 cup of half-n-half beaten with 2 eggs

Jog just to mix up and add:
5 to 5 1/2 c. of soft white wheat

You will see your bits of butter not mixed all the way in, this is fine. Dump into your sprayed or greased pan and use a fork to distribute evenly. Sprinkle with cinnamon sugar. Bake at 400 degrees for about 20 min.

We call this baby's shortbread because it's been every little one's favorite breakfast treat. It's so fast to whip together too.

Blessings, Theresa

1 comment:

Emily said...

I absolutely love the recipes you have on here! I used your Reuben Sandwiches recipe from the Spring issue of last year and it was a hit in our household! I can't wait to try this!! Thank you for sharing such yummy recipes!!

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