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Apple and Carrot Shortbread
- 1/4 cup / 2 ounces / 50g semolina flour
- 1 1/2 cups / 6 ounces whole wheat pastry flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine grain sea salt
- 5 ounces (150g) unsalted butter, room temperature
- 2/3 cup / 3 1/2 ounces (100g) light Muscovado sugar (or brown sugar)
- 2 ounces (50g) carrot, grated (about 1/4 cup)
- 1 ounce (25g) apple, grated (about 1/6 of a med. apple)
- zest of one lemon
Directions:View on 101 Cookbooks
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