Thanks for sharing this! I've been wanting to experiment with more whole-grain tart doughs, and this is very helpful. Also — Kernza graham crackers! Brilliant! Perfect use for Kernza!
I've been making chocolate chunk cookies with Kernza — it works beautifully as a replacement for the combination of pastry/spelt/rye flours we typically use. The texture of the cookie has a bit more chew, which I like! I've also made shortbread cookies with it, but they were on the drier side, even for shortbread (for that I tried replacing light rye with Kernza 1:1, and should have kept some of the light rye and cut it with maybe 50% Kernza). Your Brittany shortbread sounds delicious!
Thanks for sharing this! I've been wanting to experiment with more whole-grain tart doughs, and this is very helpful. Also — Kernza graham crackers! Brilliant! Perfect use for Kernza!
Omg fun! I’ll be curious to see what you experiment with. Also would love to know what if anything you bake with kernza!! I also made this brittany shortbread crust with 100%. It’s really nice and on the moister side — tho I think if you cut the kernza to 50% it’d have enviable snap and mirror the traditional texture better. https://open.substack.com/pub/palebluetart/p/recipe-perennial-strawberry-tart?r=52e0z&utm_medium=ios&utm_campaign=post
I've been making chocolate chunk cookies with Kernza — it works beautifully as a replacement for the combination of pastry/spelt/rye flours we typically use. The texture of the cookie has a bit more chew, which I like! I've also made shortbread cookies with it, but they were on the drier side, even for shortbread (for that I tried replacing light rye with Kernza 1:1, and should have kept some of the light rye and cut it with maybe 50% Kernza). Your Brittany shortbread sounds delicious!
Oh my gosh. Mouth watering. I must try these things!!!