Wormwood Black Pepper Shortbread
Ingredients
- 2 cups gluten-free flour (I use a blend of 1 cup almond flour, ½ cup garbanzo fava flour, ½ cup ivory teff flour; all-purpose works fine too
- ⅔ cup granulated sugar
- 1½ loosely packed table spoons fresh wormwood leaves, chopped, or 2½ teaspoons dry
- 1 cup cold, unsalted butter cut into 1-inch cubes (I prefer goat milk butter)
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
- Preheat the oven to 325° F. Line 6 4-inch springform pans in parchment, or one 8-inch pie or springform pan. In a food processor, pulse together sugar and wormwood until well combined (this helps infuse the flavor). Add salt, pepper, and flour, and pulse until thoroughly combined. Add in the butter, pulsing until a small crumb forms. Continue pulsing until the dough just begins to come together. Press the dough into the pans, making sure to press to the edges. Bake for 30—40 minutes for 4-inch springform pans, 35—45 minutes for 8-inch pan, or until lightly golden at the edges. It is better to underbake than overbake this shortbread. Let cool for 10 minutes in the pan, then lightly remove while still malleable. Let cool completely and serve in rounds or wedges. Delicious with wormwood ice cream!
Notes
Find S. Hollis Mickey’s wormwood ice cream recipe at ediblealaska.ediblecommunities.com
