mushroom shortbread, savory shortbread, shortbread, recipe, kim hendrickson, salvia press
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MUSHROOM SHORTBREAD? - Guest Post by Kim Hendrickson

Monday, October 10th 2016 @ 12:00 PM

Alan Muskat, my good friend and celebrated forager in North Carolina issued a challenge. He asked me to take a variety of dried mushrooms: Jelly Pops (they look like dried black seaweed), Boletes (which smell and taste like Cremini ‘shrooms) and toasted acorn flour and see if I could create a gluten-free organic cookie using coconut oil instead of butter.

Using the recipe below as guide, and a few trials & error, I came up with a mushroom version of this shortbread. I’m guessing you are making a distasteful face as you are reading this but much to my surprise, with no butter, the cookie tasted very buttery and with a brown and black speckled appearance the cookie tasted of a strong cinnamon flavor (I suspect the acorn flour) where there was none. I was thrilled and so was Alan.

Starting this Saturday, these cookies will be handed to all taking his walks as a snack-surprise in the middle of his 3 hour walks!

While I don’t think you want the mushroom version mentioned above, below is the recipe that was my base. It is a wonderful shortbread and very easy to make. Enjoy!



Yield: 48

4 stick unsalted butter, cut into ½” cubes, cool but not cold

1 cup plus 2 tablespoons of super fine sugar

½ teaspoon salt

3 ½ cups plus 2 tablespoons of flour

½ cup rice flour

2 egg yolks

1 tablespoon fleur de sel

Preheat oven to 325F. Line two baking sheets with parchment paper. Set aside.

Beat the butter on high, using a standing mixer, until smooth. Add sugar and salt and beat again until just incorporated.

Using a wooden spoon (or the slowest speed on your mixer), stir in 3 ½ cups flour and rice flour until combined. Add the egg yolks, one at a time, stirring just to combine. IF the dough looks too wet (it depends on the size of the yolks) add the remaining 2 tablespoons of flour. Turn the dough out onto a lightly floured surface and knead until the dough is uniform. Do not overwork the dough.

Divide the dough into 8 equal balls, patting into discs and chill for at least an hour. Before baking, roll each disc into a disc of about ½-inch high. Cut the disc into pizza-like slices. Place on parchment and bake until just golden around the edges about 10-12 minutes.


~ Kim Hendrickson, Salvia Press


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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See


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