{"id":55402,"date":"2016-12-12T17:00:53","date_gmt":"2016-12-12T16:00:53","guid":{"rendered":"https:\/\/ellerepublic.de\/dinkel-butterkekse-vollrohrzucker\/"},"modified":"2020-05-12T21:53:36","modified_gmt":"2020-05-12T19:53:36","slug":"velvet-shortbread","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/velvet-shortbread\/","title":{"rendered":"Velvet Shortbread (with Homemade Mascobado Powdered Sugar)"},"content":{"rendered":"

Who knew 4 simple ingredients could make something taste so good? This velvet shortbread recipe is brilliant. It’s a family favorite stemming from my aunt Heather’s famous shortbread recipe. A velvety melt-in your mouth shortbread recipe she has been making since the 70’s. No Christmas is without it. So what’s her secret? Well that’s all in the method.<\/p>\n

A healthier version of a traditional velvet shortbread recipe<\/h2>\n

Heather makes her version with ultra silky powdered icing sugar, which she works by hand into a magical dough. I have, of course, made this version and a version with a little lemon zest for extra zing. Both are definitely well-loved. But the all-time favorite, at least in my house, is a version made with white spelt flour (over all-purpose flour) and mascobado sugar for its terrific caramel-butterscotch-like flavor that isn’t too sweet. If you prefer a slightly sweeter tasting shortbread and like a lot of us, are happy to splurge a little during the holidays, then don’t worry about resisting, go head and stick to the family original. Which by the way, is double the batch which I make here. Regrettably, I should have made the full 6 dozen — these were so delicious that they were gobbled up within hours!<\/p>\n

\"Dinkel-Butterkekse<\/a><\/p>\n

How to make homemade powdered sugar from mascobado sugar (or coconut sugar)<\/h2>\n

It\u2019s ridiculously easy to make powdered sugar at home. Just pour the mascobado (or coconut) sugar into a high-powdered blender or food processor. Blend the sugar until it becomes a fine, fluffy powdered sugar. Voila! Use the powdered sugar immediately or save it for later. You can store it in a glass jar, covered tightly with a lid, in your pantry until ready to use. TIP: <\/strong>I recommend sifting the powdered sugar before using to ensure clump-free, light and fluffy sugar.
\n\"GEPA<\/a><\/p>\n

\"Puderzucker<\/a><\/p>\n

What makes mascobado a better choice over refined sugar?<\/h2>\n

First of all, it has more flavor and secondly, it is the least refined sugar of all cane sugars. Manufacturers produce mascobado sugar through a traditional process in which they evaporate the moisture from the cane juice over low heat, leaving behind a solid which is then ground into a grainy sugar. This helps retain the precious minerals and the full flavor. And because the molasses isn’t removed, it is rich in minerals, calcium, iron, and magnesium. So naturally, it has more health benefits compared to normal white sugar, which has zero nutrients. Harsh chemical solutions are used to produce white sugar, which also undergoes addition heating, filtering and bleaching stages. Not to mention what effect all this processing has on the environment. Food for thought. \ud83d\ude09<\/p>\n

\"Velvet<\/a><\/p>\n

\"Velvet<\/a><\/p>\n

NOTE: <\/strong>This recipe takes some planning ahead. Active time is about 25-30 minutes to prepare the dough which needs to cool in the refrigerator for 2 hours before making it into cookies. Depending how many batches you bake at a time, you need to plan 18-20 minutes per batch.<\/p>\n

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\n \n Elle<\/span>\n <\/div>\n

Velvet Shortbread (with Homemade Mascobado Powdered Sugar)<\/h2>
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