Bake {Spelt Shortbread}

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It’s cold. Yes we’ve had a burst of sun, teasing us with the promise of spring, but ultimately it’s still winter. But that’s ok. I have something that’ll warm you up. So pop on your slippers, turn on your oven and let’s get cherish that days where we can still eat an extra biscuit.

Spelt Shortbread Biscuits (Cookies) – Makes approximately 20

-200g plain spelt flour

-50g cornflour

-175g cubed salted butter

-85g light brown sugar (plus a little extra castor sugar for sprinkling)

-pinch of salt

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1. Pre-heat the oven to 150c. Place butter into a bowl or standing mixer. (I am really lucky to have a beautiful kenwood professional stand mixer) Beat the butter until it softens a little. Then add the sugar and continue beating.

2. Sift in the cornflour, salt and flour and mix into a dough at should be silky and soft. Add a little extra butter if it doesn’t come together.

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3. At this point you can add extras, I added chocolate sprinkles to half my dough, but raisins, chocolate chips or chopped dates would go really well too. Roll you dough into a sausage about 2″ round.

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4. Cut into small rounds, about 3cm wide and place on a baking sheet covered in grease proof paper. Using your thumb press down on each ’round’ until its about 1cm thick. Sprinkle with sugar.

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5. Bake for about 10 minutes, or until just before they start to brown. Remove from oven and leave on tray for 5 minutes, then move to a cooling wrack.

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6.Enjoy your crumbly, crunchy shortbread.

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4 responses to “Bake {Spelt Shortbread}

    • I started when wheat and most processed grains caused me to become quite ill. But it’s refreshing to discover you don’t have to miss out on the foods you love. Thank you for reading and the kind comments. :-)

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