TB & J Shortbread
This TB & J Shortbread gives a delightful twist to the classic peanut butter and jelly, featuring tahini for a unique, calcium-rich flavor. Perfect for a sweet treat any time of the year!
Equipment
- Electric mixer, Baking pan (8-inch / 20 cm square), Spatula, Wire rack
Ingredients
- 3 tablespoons 42 g nondairy butter
- ½ cup 96 g raw sugar
- ½ cup 80 g brown rice flour
- 1 cup 120 g light spelt flour
- 1 teaspoon pure lemon or other extract optional
- 2½ tablespoons 38 ml soy or other nondairy milk
- ½ cup 160 g jam of choice
- 1 cup 85 g tahini
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
- In a large-size bowl, use an electric mixer to cream together the tahini, butter, and sugar.
- Stir in the flours and extract, if using, until a crumbly meal is obtained.
- Set aside ½ cup (about 75 g) of the resulting crumbs.
- Stir in the milk until combined.
- The dough should stick together when pinched but remain crumbly.
- Sprinkle the dough evenly in the prepared pan and press it down firmly.
- Spread the jam evenly over the dough using a spatula.
- Sprinkle the reserved crumbs on top and gently press them down.
- Bake for 40 minutes, until the edges are golden brown and the crumbs are browning.
- Let cool on a wire rack, still in the pan, before slicing and serving.
Notes & Wine Advice
Serving Tip:
Serve these TB & J Shortbread squares with a cup of chamomile or green tea for a relaxing afternoon snack. For a twist, try pairing them with a scoop of coconut milk ice cream for a dairy-free dessert experience.
Wine Advice:
A light, slightly sweet white wine, such as a Moscato or Riesling, would pair well with the nutty and sweet flavors of the tahini and jam, enhancing the dessert without overpowering it.
Nutrition values
Calories: 230 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 12 g | Suiker: 12 g