Vanilla Maslin Shortbread: An Ancient Grain Tradition Meets Modern Baking

Vanilla Maslin Shortbread

What is a maslin? It is the general term for different varieties and species of grain that are sown in the same field or intercropped. Maslins sustained humans for millennia, possibly predating the rise of agriculture more than 10,000 years ago. These grain mixtures tend to be more resilient to pests and drought, and to lend more complex flavors to breads, beer, and booze.

That sounds so cool. Why haven’t I heard about this before?

Worldwide, maslins fell out of favor long ago, replaced nearly everywhere by single-grain monoculture.

According to 40 Century Grains, maslin brings this ancient farming tradition to your kitchen. It is a traditional blend of wheat, oats, and barley grown together in the same field, just as farmers did for centuries.

Instead of planting single grains in orderly rows, the source of this flour, Luke Peterson Farms in Minnesota, spreads this grain mix across the field, mimicking nature's random distribution patterns like you'd find in wild grasslands. This polyculture approach creates more resilient crops and helps build healthy soil.

The wheat provides structure, oats add creamy richness, and barley creates an earthy depth, creating a complex flavor you don't find with single grains. High in fiber and nutrients, with a satisfying, hearty texture that makes every bite interesting.

The flavor of this shortbread is complex and irresistible. It is nutty and delicious. I can’t wait to make another batch.

Recipe and Maslin information from the 40 Century Grain website

Ingredients

• 2 cups (240g) 40 Century Grain Maslin flour
• 1/4 cup (36g) cornstarch
• 1/4 cup (50g) granulated sugar
• 3/4 teaspoon fine sea salt
• 1 cup (16 tablespoons) European-style butter, melted and cooled
• 1 tsp Vanilla Bean Project Regenerative Organic Certified Pure Vanilla Extract

Method

1. Prepare

Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

2. Mix dough.

Whisk together Maslin flour, cornstarch, sugar, and salt in a medium bowl until well combined.

Stir in melted (but cooled) butter until the mixture is well combined and comes together into a dough.

3. Press and bake

Spread dough evenly into prepared pan, pressing down firmly with your hands or the back of a spoon to create an even layer.

Bake until golden brown and edges are slightly darker, about 40-45 minutes.

4. Finish

Remove from oven and immediately sprinkle with additional sugar while still hot.

Let cool in the pan for 5 minutes, then use the parchment overhang to lift shortbread onto a cutting board.

While it is still warm, cut into 16 bars using a sharp knife.

Cool completely before serving

Storage

Store in an airtight container at room temperature for up to 2 weeks. These bars also freeze beautifully for up to 3 months.