Black Garlic Shortbread

11:30 am on 12 December 2016

Black Garlic Shortbread
This shortbread could be served alongside a sophisticated cheeseboard, or a steaming bowl of soup, or it can be used to funk-up your ice cream, or simply enjoyed in a warm sunny spot with a cuppa.

125 g unsalted butter, softened
60 g coconut sugar
1 tsp vanilla extract
5 cloves fermented black garlic, or use sweet soft-roasted garlic, peeled
1 tsp umami powder, shop-bought or homemade*
200 g spelt flour, plus 2 Tbsp for sprinkling
2 Tbsp tapioca flour
Using either a wooden spoon or a hand mixer, whip the butter until it is fluffy.
Add the coconut sugar, vanilla and garlic and continue to beat until the mixture is light and airy.
Sprinkle in the umami powder and mix until well combined. Then add the sifted spelt flour and tapioca flour and gently mix or fold to combine. (Mix in a little more butter if the dough is not coming together.)
Tip the dough onto a sheet of baking paper and use your hands to press and roll the crumbs into a log shape. Wrap the shortbread log in the baking paper and refrigerate for 1 hour.
Preheat the oven to 160°C.
Once chilled, cut the dough roll into 15 rounds of even thickness and place them on a baking tray. There’s no need to leave a lot of room between the shortbreads, as they don’t really spread. Pierce the tops with a fork to allow steam to escape.
Bake for 25-30 minutes (the shortbread should only take on the tiniest bit of colour), then cool on a rack. Once cold, these will last for a few days in an airtight container.
Makes 15 pieces

TIP: You can make umami powder* by grinding dried seaweed (e.g. kelp or kombu) or dried mushrooms (e.g. porcini or shiitake) to a fine powder in a spice grinder.


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