Butter and Casa M Jerked Chain® collide in shortbread that cracks golden and hits spicy on the backend
Ingredients
Ingredients
- FOR THE SHORTBREAD:
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour
- 1-1/2 Tablespoons Casa M Spice Co® Jerked Chain®
- 1 cup butter
- 1/2 cup turbinado sugar
- 1/4 cup dark brown sugar, firmly packed
- 1/2 Tablespoon vanilla extract
Method
-
01
Combine all dry ingredients in bowl
3 minWhisk the flours and Jerked Chain® together until the spice is evenly distributed throughout—you don't want hot spots or dead zones in your shortbread.
-
02
Melt butter and mix with vanilla
4 minMelt just until liquified, not hot
-
03
Incorporate butter mixture into dry ingredients
5 minUse silicone spatula, avoid over-working dough
-
04
Press dough into lined 9x9 pan
4 minLine pan with overhanging parchment paper
-
05
Preheat oven to 350°F
10 minGet your oven dialed in now so it's holding steady at 350°F when your dough hits the rack; cold oven = uneven bake.
-
06
Chill dough in refrigerator
30 minA cold dough won't spread and lose its shape, and the butter stays firm enough to give you that crisp, sandy texture instead of a cake—patience here pays off in the bite.
-
07
Bake at 350°F until golden
35 minBake 30-40 minutes, using midpoint estimate
-
08
Score cookies and transfer to cutting board
5 minMark with fork, then cut on parchment
-
09
Let cool overnight
8h mCool overnight if possible for best texture
From Mike's Notebook
White whole-wheat flour keeps these tender while adding nutty depth — all-purpose alone tastes flat.
Chill the dough hard before baking or the spice heat will blur into the butter.
Score while still warm on the pan, then cut on parchment — it fractures clean that way.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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