TB & J Shortbread

As always, if you’re no tahini fan, go for whatever nut/seed butter you like best.

Note that you might have to use more or less milk for the dough, depending on the consistency of the nut/seed butter you use. You want to be able to pinch the dough and have it stick together, without being overly moist (ew) either.

Non-stick cooking spray
1/3 cup (85 g) tahini
3 tablespoons (42 g) nondairy butter
1/2 cup (96 g) raw sugar
1/2 cup (80 g) brown rice flour
1 cup (120 g) light spelt flour
1 teaspoon pure lemon extract or other extract, optional
2 1/2 tablespoons (38 ml) soy or other nondairy milk
1/2 cup (160 g) super thick jam of choice (fig jam is what I used)

Preheat oven to 350°F (180°C, or gas mark 4). Coat an 8-inch (20-cm) square baking pan with non-stick cooking spray.
With an electric mixer, cream together tahini, butter, and sugar.
Stir in flours and extract. Combine until a crumbly meal is obtained.
Set aside 1/2 cup (about 75 g) of the resulting crumbs.
Stir in milk until combined: you want the dough to stick together well when pinched. It will still look crumbly, but not dry like it did before the addition of milk.
Sprinkle dough evenly in the prepared pan; press it down firmly all over the bottom of the pan.
Cover with jam, laying it all over with a spatula. Sprinkle reserved crumbs on top, pressing them slightly on top of the jam.
Bake for 40 minutes, until the edges are golden brown, and the crumbs are starting to brown up too.
Let cool on a wire rack, still in the pan, before slicing and serving.

Yield: 12 servings or less, if you’re an ogre like me

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