Heritage Grain Shortbread with House-Cultured Butter Recipe

Learn how to make the best homemade heritage grain shortbread using traditional cultured butter. This easy baking recipe transforms ancient grains and tangy homemade butter into melt-in-your-mouth cookies with complex flavor. The perfect balance of simplicity and artisanal technique for butter-forward treats.

Difficulty:

Intermediate

Prep Time:

45 mins (includes butter culturing time: 24 hours)

Cook Time:

25 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g mixed heritage flour (combination of spelt, einkorn, and emmer)</li><li class="ingredients-single-item">80g organic cane sugar, plus extra for sprinkling</li><li class="ingredients-single-item">1/4 teaspoon sea salt</li><li class="ingredients-single-item">200g house-cultured butter, chilled and cubed (see below)</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Fine-mesh strainer or cheesecloth</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie cutter or sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To prepare the house-cultured butter (begin 24 hours ahead): In a clean glass jar, combine the heavy cream and yogurt. Stir well, cover with a clean cloth secured with a rubber band, and let sit at room temperature (about 20-22°C) for 18-24 hours until noticeably thickened and tangy. The natural bacteria from the yogurt will culture the cream, developing complex flavors that make your shortbread exceptional.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the cultured cream into a stand mixer and beat on medium-high speed until the fat solids separate from the buttermilk, about 5-7 minutes. The mixture will first become whipped cream, then suddenly break and separate – this is exactly what you want!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour off the buttermilk (save it for pancakes or biscuits) and place the butter solids in a fine-mesh strainer. Rinse under cold water, kneading gently with a wooden spoon until the water runs clear. This removes residual buttermilk which could cause the butter to spoil quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the butter to a clean bowl, add salt if using, and work it in with a spatula. Press the butter into a container, cover, and refrigerate until firm, at least 2 hours. The cultured butter will have a wonderful tangy complexity that regular butter lacks.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the shortbread, preheat your oven to 150°C. Line a baking sheet with parchment paper. In a food processor or large bowl, combine the heritage grain flours, sugar, and salt, pulsing or whisking to mix thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the cold cubed cultured butter and vanilla extract. Pulse in the food processor or use your fingertips to work the butter into the flour mixture until it resembles coarse meal with some pea-sized pieces of butter remaining. Heritage grains have less gluten than modern wheat, so you can work this dough a bit more without toughening it – but still avoid overworking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the mixture onto a clean surface and gently press together until it forms a cohesive dough. The warmth of your hands will help the butter bind with the flour. If the dough seems too dry, add 1-2 teaspoons of cold water; if too sticky, add a small amount of flour.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the dough to about 1cm thickness. The varying protein levels in heritage grains create a beautiful complexity of flavor but also mean the dough might feel different from what you're used to – embrace this rustic quality! Cut into desired shapes using cookie cutters or a knife.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer cookies to the prepared baking sheet, spacing them about 2cm apart. Prick each cookie several times with a fork – this isn't just decorative but prevents air bubbles from forming. Sprinkle lightly with additional sugar if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Chill the shaped cookies in the refrigerator for 15 minutes before baking. This helps them maintain their shape and creates that perfect sandy shortbread texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes until the edges are just beginning to turn golden. Heritage grains brown more quickly than refined flour, so watch carefully – you want a pale golden color, not dark brown. The cookies will still be somewhat soft when hot.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow cookies to cool on the baking sheet for 5 minutes (they're quite delicate when hot), then transfer to a wire rack to cool completely. As they cool, they'll develop that characteristic crisp-tender shortbread texture. Store in an airtight container for up to one week, though the complex butter flavors are most pronounced in the first few days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Heritage Grain Shortbread with House-Cultured Butter?

The key ingredients include mixed heritage flours (spelt, einkorn, and emmer), organic cane sugar, sea salt, house-cultured butter, and vanilla extract. For the cultured butter itself, you'll need high-quality heavy cream, whole-milk yogurt with live cultures, and optional sea salt.

How to cook Heritage Grain Shortbread with House-Cultured Butter at home?

Learn how to cook Heritage Grain Shortbread with House-Cultured Butter by first culturing butter 24 hours ahead, then combining heritage flours with sugar and salt, working in the cold cultured butter, forming and cutting the dough, chilling briefly, and baking at 150°C for 20-25 minutes until just golden. The ancient grains and tangy butter create uniquely flavourful shortbread.

Why should I use heritage grains instead of regular flour for shortbread?

Heritage grains offer superior flavour complexity with nutty, earthy notes that refined flour lacks. They contain more nutrients and create a distinctive tender texture in shortbread. While they behave somewhat differently in baking, they reward with a depth and character that elevates traditional shortbread to artisanal status.

What's the difference between cultured butter and regular butter in baking?

Cultured butter contains beneficial bacteria that develop complex tangy flavours during fermentation. This creates shortbread with remarkable depth and subtle acidity that balances sweetness. It also has a different fat structure that contributes to exceptional texture—more tender, with a satisfying "melt-in-your-mouth" quality.

Can I make shortbread with heritage grains if I don't have time to culture my own butter?

Absolutely. While house-cultured butter adds distinctive flavour, you can substitute store-bought European-style cultured butter (like Kerrygold or Plugrá). The heritage grains will still provide exceptional taste and texture. For the best results, ensure you're using high-quality butter with high fat content.

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