This late newsletter is brought to you by: Croissants! I had a plans-free weekend so I was excited to tackle croissants for the first time. I imagined a mountain of flakey baked goods on my counter, which is exactly what I imagine heaven to be. Unfortunately, after 12+ hours and two failed batches of dough later, I had to give in.
Hopefully, I’ll have better luck next week…
March Cookbook: Tartine: A Classic Revisited by Elisabeth M. Prueitt and Chad Robertson
I still had some einkorn flour (and rye flour from some recipes I did a few months ago) so these whole-grain shortbreads with einkorn and rye flour (pg. 205) were perfect to start my week. I’m really impressed with how pretty these turned out! I flattened my dough into a square baking pan, so they turned out more like a whole grain blondie than traditional shortbread - but hey, not complaining. Instead of sanding the top with sugar, I dipped these in melted dark chocolate and sprinkled some chopped pecans.
Thanks for reading, sweeties! 🍎
Those shortbread bars look delish!