Shortbread "Flatbreads" with Ruby Chutney
Preheat oven to 375 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, and granulated sugar. Using a pastry blender, cut in butter and vegetable oil spread until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead just until smooth.Advertisement
Between two pieces of waxed paper, roll dough to a 15x9-inch rectangle, about 1/8 inch thick. Using a pastry wheel or pizza cutter, cut dough into fifteen 3-inch squares. Cut each square diagonally in half to make triangles (30 triangles total). Using a large spatula, carefully transfer triangles to ungreased baking sheets. If dough tears when transferring to the baking sheets, use your fingertips to gently press dough back together.
Bake about 8 minutes or just until edges start to brown. Transfer to a wire rack; let cool.
In a small saucepan, combine cranberries, cherries, brown sugar, vinegar, and pomegranate juice. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, about 5 minutes or until mixture is thickened and liquid is syrupy. Stir in raspberries; remove from heat. Cool to room temperature.
Serve chutney atop shortbreads and sprinkle with pecans.
Tips: We do not recommend sugar substitutes for this recipe.
To make ahead: Prepare as directed above. Place cooled flatbreads in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Cover chutney and store in the refrigerator for up to 1 week.
1 fat, 1 other carbohydrate