Wheat Biscuit Shortbread

Name: Wheat Biscuit Shortbread
Total time: 2 h 7 min
Yield: 24 servings
Ingredients: 2 sticks unsalted butter; ⅔ cup granulated sugar; 2 teaspoons vanilla extract; ½ teaspoon fine salt; 1¼ cups unbleached all-purpose flour; 1 cup white whole-wheat flour; 8 ounces semisweet chocolate

Buttery shortbread cookies made with a blend of all-purpose and whole wheat flours, finished with a luxurious coating of semisweet chocolate. These elegant cookies combine traditional shortbread with a sophisticated twist.

24 servings

2 hr 7 min

Published October 4, 2025

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Ingredients

•2 sticks unsalted butter
•⅔ cup granulated sugar
•2 teaspoons vanilla extract
•½ teaspoon fine salt
•1¼ cups unbleached all-purpose flour
•1 cup white whole-wheat flour
•8 ounces semisweet chocolate

Cooking Instructions

1.
Arrange the racks in upper and lower thirds of the oven and preheat the oven to 325°F. Line 2 large cookie sheets and with parchment paper or silicone sheets.
10 min
2.
In a large bowl, combine the butter, sugar, vanilla and salt at medium-low speed just until smooth. Add the flours and mix until just blended. Divide the dough in half and then shape, without over handling, into 2 disks.
10 min
3.
On a lightly floured surface, roll 1 piece of dough out into a 13-inch, 1/4-inch-thick square. Using a ruler and a fluted pastry wheel or a large knife, trim the edges and cut into 2- by 1-inch rectangles. Transfer the cookies to the baking sheets, spacing 1 1/2 inches apart. Reroll the scraps and repeat with the remaining dough. Mark each cookie several times with tines of a fork and then chill the pans in the refrigerator for 10 minutes. Bake cookies for about 17 minutes, until golden and nearly firm in center. Let cool for 5 minutes on baking sheets and transfer to racks to cool completely.
32 min
4.
Finely chop semisweet chocolate. Place half of the chocolate in a heatproof bowl set over a saucepan with 1 inch of simmering water and stir until the chocolate is melted and smooth. Add the remaining chocolate to the bowl; remove the bowl from the pot and place on a folded towel. Stir occasionally until chocolate is smooth. Scrape the chocolate into a small bowl. Line a baking sheet with clean parchment or waxed paper. Dip the cookies halfway into the chocolate, let the excess drip off, and then place on the paper-lined sheet; let stand until set and dry, at least 1 hour.
75 min

Wheat Biscuit Shortbread

24 servings

2 hr 7 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Arrange the racks in upper and lower thirds of the oven and preheat the oven to 325°F. Line 2 large cookie sheets and with parchment paper or silicone sheets.

10 min

In a large bowl, combine the butter, sugar, vanilla and salt at medium-low speed just until smooth. Add the flours and mix until just blended. Divide the dough in half and then shape, without over handling, into 2 disks.

10 min

On a lightly floured surface, roll 1 piece of dough out into a 13-inch, 1/4-inch-thick square. Using a ruler and a fluted pastry wheel or a large knife, trim the edges and cut into 2- by 1-inch rectangles. Transfer the cookies to the baking sheets, spacing 1 1/2 inches apart. Reroll the scraps and repeat with the remaining dough. Mark each cookie several times with tines of a fork and then chill the pans in the refrigerator for 10 minutes. Bake cookies for about 17 minutes, until golden and nearly firm in center. Let cool for 5 minutes on baking sheets and transfer to racks to cool completely.

32 min

Finely chop semisweet chocolate. Place half of the chocolate in a heatproof bowl set over a saucepan with 1 inch of simmering water and stir until the chocolate is melted and smooth. Add the remaining chocolate to the bowl; remove the bowl from the pot and place on a folded towel. Stir occasionally until chocolate is smooth. Scrape the chocolate into a small bowl. Line a baking sheet with clean parchment or waxed paper. Dip the cookies halfway into the chocolate, let the excess drip off, and then place on the paper-lined sheet; let stand until set and dry, at least 1 hour.

75 min