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1
Preheat the oven to 325F.
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2
Have ready a 10-inch springform pan or a 10-inch tart pan with a removable bottom.
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3
In the bowl of an electric mixer fitted with the paddle attachment, mix both flours, the bran, and salt on low speed just to combine.
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4
Add the butter and brown sugar, and beat until all the ingredients come together and form smooth dough, about 3 minutes, scraping down the sides of the bowl as needed.
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5
Turn out dough into the pan.
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6
Using your fingers, spread out the dough evenly while pressing it firmly into the pan.
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7
Place pan in oven, and reduce temperature to 300F.
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8
Bake until the edges just begin to turn golden, about 30 minutes.
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9
Remove pan from oven; using a bench scraper or long, sharp knife, score the cookie into 8 wedges.
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10
Using the tip of a wooden skewer or the tines of a fork, prick the shortbread all over in a decorative pattern, if desired.
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11
Return pan to oven, and bake until golden all over, about 15 minutes more.
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12
Transfer pan to a wire rack.
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13
Sprinkle shortbread with granulated sugar.
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14
Remove the sides of the pan.
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15
Let stand until completely cool before cutting into wedges.
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16
Shortbread can be kept in an airtight container at room temperature for up to 1 week.
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17
After partially baking, the shortbread is scored into wedges using a bench scraper, then decoratively pierced with a wooden skewer.
