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Shortbread, Makes 16-20 pieces

 

1 cup (250 mL) Organic unsalted butter, softened

1/2 cup (125 mL) packed Demerara Sugar

1 tbsp (15 mL) Organic Inari Cane Sugar

1/2 tsp (2 mL) Salt

2 cups (500 mL) All-purpose flour, sifted

1/4 tsp (1 mL) Baking powder

1 cup (250 mL) Organic Inari chopped walnuts

 

Directions:

With a wooden spoon, cream together butter, demerara sugar, cane sugar and salt until light and fluffy.  In separate bowl, whisk our with baking powder; stir into butter mixture just until combined. Stir in walnuts. Press into parchment paper–lined 9-inch (1.5 L) round metal cake pan. Score to make 16 to 20 wedges. Using fork, prick once or twice per wedge. Bake in 325°F (160°C) oven until lightly browned and tester comes out clean, 45 to 50 minutes. Let cool in pan on rack for 10 minutes.

Using sharp knife, cut through score lines (leaving in pan). Let cool completely.