Sourdough Shortbread


Working Method

  • Place all the dry ingredients into a mixing bowl and include the Sapore Rita and Sprouted Oat Flour. Leave out the butter and water.
  • Mix on a Hobart mixer fitted with a paddle and mix on slow speed adding the butter gradually in chunks, when it mixes to a crumble then stream in the water and mix to a smooth dough. 
  • Take the dough out and mould into a ball and pin out with a rolling pin to about 8mm thick and cut out using a biscuit cutter, make sure to dust the table with flour to stop sticking. 
  • Place the shortbreads on a 18x30 UK baking tray with silicone paper. Leave good space in between each shortbread so they do not touch during baking. 
  • Bake in a deck oven at 180c for 20 to 25 mins. 
  • When cold pack for sale.

About this recipe

Reimagine a classic with our Sourdough Shortbread, where traditional Scottish biscuit meets the innovation of sourdough. This recipe blends the crisp, buttery texture of shortbread with the subtle complexity of sourdough, complementing the rich sweetness. By incorporating sprouted oat flour, we enhance the nutritional profile and introduce a delightful nuttiness that pairs perfectly with the creamy notes of butter.


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