5051 SE Hawthorne Blvd – Portland
I might be on a shortbread jag. Like I said in my last post, I have not historically been a shortbread-chaser.
But… being that Tabor Bread mills all of their flours right there in the bakery – from several different kinds of whole grains (spelt, rye, whole wheat, kamut, and more) – their shortbread, naturally, offers a unique and welcome twist on the traditional.
Check it out:
background: walnut rosemary with golden raisins – made with spelt flour
Walnuts, not my favorite nut by a long shot, were ground small and had an unobtrusive presence. The rosemary added a savory touch, while the golden raisins brought it back around to a sweet situation. The spelt flour gave the whole thing a pleasing, toothsome quality.
foreground: black and white sesame with ginger – made with kamut flour
What can I say? Not only am I digging shortbread lately, I also seem to be experiencing somewhat of a sesame moment. And this one has not only white, but black seeds as well – living together in perfect harmony, side by side in my cookie…
Oh, and why not add a few nuggets of one of my most favorite ingredients EVER? Candied ginger. PerFECTion.
The kamut flour, much like the spelt in the walnut rosemary, gives the cookie a hearty boost.
Note: these were only two of 4-5 other similarly thoughtful shortbread varieties being offered, one of which was chocolate. I believe the flavors rotate daily