These are just as good as the Shortbread Fingers are. In fact, they taste almost the same, this whole wheat version has just a little more earthiness to it.
This recipe is made in the same way as the Shortbread Fingers as well, with just a few key changes in ingredients and then, of course, these are baked in a circular springform pan and cut into wedges rather than being baked in a shallow baking sheet and cut into long rectangles. Another significant difference: there is whole wheat flour and wheat bran included with the dry ingredients.
The mixer does all the hard work. My dough never came together into a cohesive mound of dough – it stayed in large soft clumps.
So eventually I just poured it all out into the circular springform pan and pressed it all together with my hands.
It bakes and then before depanning, you score it into wedges using a bench scraper and then add decorative holes (I used a chopstick).
They finish baking and then are sprinkled liberally with sugar. They come out of the springform pan very easily and once cool are very easy to split apart and handle. One thing I’ll do differently in the future is cut them into 16 pieces rather than eight. The individual wedges were way too big – the cookie is so rich and buttery, even half of one of these wedges would have been too much.