Name: Spelt shortbread recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves: 8
Cuisine: British
Ingredients: 125g (4oz) unsalted butter; 60g (2oz) caster sugar; 12 green cardamom pods, husks removed, seeds ground; 125g (4oz) refined spelt flour; 50g (1¾oz) rice flour; Icing sugar, for dusting; Baking sheet lined with Bakewell paper

By GoodtoKnow

published 4 October 2010

in Recipes

This buttery, crumbly traditional shortbread recipe is made with refined spelt flour - a healthier alternative that still tastes delicious!

Ingredients

125g (4oz) unsalted butter
60g (2oz) caster sugar
12 green cardamom pods, husks removed, seeds ground
125g (4oz) refined spelt flour
50g (1¾oz) rice flour
Icing sugar, for dusting
Baking sheet lined with Bakewell paper

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Method

Cream the butter and sugar until light and fluffy. Roughly crush the cardamom pods, remove the husks and grind the seeds to get ½ tsp spice. Add to the creamed mixture with the spelt flour and rice flour. Stir until the mixture binds together.
Set the oven to Gas Mark 3 or 160°C. Roll the dough out to a 20cm (8in) round and place on the paper on baking sheet. Mark into 8 portions. Pinch the edges and prick with a fork. Bake for 40-50 mins until pale golden. Leave for 5 mins, then re-mark the sections if need be. Transfer, on the paper, to a rack to cool. Dust with icing sugar to serve.

Top Tip for making Spelt shortbread

Instead of ground rice, you can use ground hazelnuts and flavour with ground ginger.

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