I have a confession to make. I never did bake this shortbread. Anne caught John and I on the ferry last week, and thrust some into my hands, saying that I might want a snack later in the day. The truth is, I had completely forgotten about it until a few days later and once I started nibbling, I was in heaven. This is easily the best shortbread I've ever eaten-buttery, tender, with a little bit of sweet and salty going on, and enough to make me talk kindly to it as I snapped it's picture. If you love shortbread, you MUST make this.
Adapted from Pure Dessert
3/4 cup unsalted butter, melted and still warm
1/3 cup sugar
1 tsp pure vanilla extract
1/4 tsp salt
3/4 cup flour
3/4 cup Kamut flour
Turbinado sugar (to sprinkle on top, or you can use regular sugar)
flaky sea salt and freshly ground pepper for sprinkling
You will need a 9 inch tart pan with a removable bottom. Grease well.
Combine the melted butter with the sugar, vanilla, and salt. Stir in the flours until well combined, then pat the dough into the pan. Let it sit on the counter, at room temperature, overnight. Probably it would be a good idea to cover it with a clean tea towel.
Pre-heat your oven to 300 F. Bake the shortbread in the lower 1/3 of the oven for 40 minutes. Remove from the oven and sprinkle with the sugar, salt, and pepper. You don't need a lot of the salt and pepper, here less is better than more. Just a little.
Let the shortbread cool for about 10 minutes before you take it out of the pan and cut into wedges, then place on a parchment paper lined cookie sheet and return to the oven for another 15 minutes.
Cool on a wire rack when done, and store in an airtight container for about 2 weeks.
Makes 10-12 pieces