- Yields: 36 shortbread fingers
- Preparation: 35 minutes
- 1/2 cup (125mL) whole grain quinoa
- 1 3/4 cups (425mL) all purpose flour
- 1 cup (250mL) dark brown sugar, lightly packed
- 1/2 tsp (2mL) salt
- 1 cup (250mL) GAY LEA - Unsalted Butter, cold and cubed
- 4 tsp (20mL) turbinado sugar, or coarse sugar (optional)
- Set a medium nonstick skillet set over medium-low heat; add quinoa and toast, stirring often, for 5 minutes or until fragrant and toasted (quinoa will turn golden and start to pop). Transfer to a plate to cool completely.
- Meanwhile, preheat oven to 350°F (180°C). Line a 9 x 13-inch (3 L) baking pan with parchment paper.
- Transfer cooled quinoa to a food processor fitted with a metal blade; process for 1 minute. Add flour, brown sugar and salt. Pulse to combine. Add butter, pulsing, just until dough comes together in a large clump. Press dough into prepared pan in a thin, even layer. Sprinkle evenly with turbinado sugar (if using).
- Bake for 25 to 30 minutes or until shortbread is lightly browned. Remove from oven and immediately score down the length of the pan into three strips and cut each strip into 12 fingers about 1-inch (2.5 cm) wide. Cool completely before breaking apart into fingers.
- Fancy Garnish: Omit the turbinado sugar and drizzle the shortbreads with melted chocolate once cool.