ʻUlu Flour Shortbread Cookies
This shortbread cookies recipe is perfect for tea time, breakfast, or a late-night snack. Baked with breadfruit flour made on the Big Island of Hawaii.
⅔ cup ʻulu flour
½ cup granulated sugar
1⅓ cup all purpose flour
A pinch of salt
16 TBSP butter
½ tsp vanilla extract
Cream the butter, vanilla and sugar together until combine to a buttercream like consistency (nice and fluffy with a light yellow color)
Sift the flour and then slowly add it to the butter mixture, adding a little at a time so as not to dry out the butter.
Knead lightly until a smooth dough is created on a floured, last surface. Not all of the flour may be needed to make a smooth dough.
Lightly roll with a rolling pin to the thickness youʻll want for the cookies and then shape into a rectangle or square.
Refrigerate to rest the butter to a solid form so that it will be easier to cut when making your cookie shapes.
When the dough is solid and you are ready to bake, preheat the oven to 350 degrees F and grease a baking sheet.
After the dough is semi-solid and not overly soft, cut into desired shapes and place on the greased pan and bake for 9 to 12 minutes or until cookies are lightly browned and the center is dry. Make sure to rotate the pan in the middle of baking if one side of the oven is hotter than the other side.