Portion/Yield:Makes approximately 40 shortbread biscuits
I love the nutty sweet taste and aroma of spelt. I have chosen spelt flour for this recipe as I wanted to make a light, crispy shortbread from whole grain flour. The spelt flour does just that, these shortbread biscuits are light and crispy but most importantly are packed with lots of character and unusual fragrance. I serve these shortbreads with a delicious cup of freshly brewed Earl Grey tea or to accompany homemade stem ginger ice cream, either way it’s a treat!
Ingredients & Method
- 225g spelt flour
- 225g unsalted butter
- 100g corn flour
- 100g icing sugar
- 1tsp ground cinnamon
- pinch of salt
Brown Sugar and Semolina Crunch
- 40g semolina
- 40g dark brown sugar
Preheat the oven to 170°C.
Place the spelt flour, corn flour, icing sugar, ground cinnamon and salt into a mixing bowl. Cut the cold butter in small cubes. Add the butter to the flour by using the paddle attachment of the mixer, set the mixer on low spread and mix until all the butter has been rubbed in to the flour and it comes together. Do not overwork the pastry, as it will make the paste tough and elastic.
Divide the shortbread paste in to two even sized blocks, wrap well in cling film and rest the shortbread paste for one hour in the fridge.
Once you are ready to bake the shortbread remove the shortbread paste from the fridge and let it come to room temperature. Roll the shortbread out to 5mm thick on a lightly floured surface. Use a suitable cutter and cut the required shapes.
Place the biscuit shapes on a lined baking tray. Make the semolina crunch by mixing the semolina and the dark brown sugar together. Evenly distribute the topping over the biscuits.
Bake in the preheated oven for 15 minutes. Once cooked transfer the short breads to a cooling rack to cool.