- 12 tablespoons unsalted butter, melted and still warm
- 5 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 3/4 cup Kamut flour
- Turbinado sugar for sprinkling (you can use granulated sugar)
- Flaky sea salt and freshly ground black pepper for sprinkling
Grease a 9 1/2-inch round tart pan with a removable bottom.
In a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flours and mix until incorporated. Pat and spread the dough evenly in the pan. Let rest for at least 2 hours, or overnight. (Do not refrigerate.)
Position a rack in the lower third of the oven and preheat the oven to 300° F.
Bake the shortbread for 40 minutes.
Remove the pan from the oven, leaving oven on. Lightly sprinkle the surface of the shortbread with sugar, sea salt and black pepper. Do this carefully, a little salt and pepper go a long way. Let the shortbread cool for 10 minutes.
Carefully remove the shortbread from the pan. Using a thin sharp knife, cut the shortbread into wedges. Place the wedges slightly apart on a parchment-lined baking sheet, and put into the oven for 15 minutes. Cool on a rack.
Shortbread can keep in an airtight container for a couple of weeks.