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Spelt shortbread

(15 ratings)

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This shortbread is quick and easy to make. It is crispy, crumbly and made with spelt shortbread. Suitable to those on a gluten-free diet
This shortbread is quick and easy to make. It is crispy, crumbly and made with spelt shortbread. Suitable to those on a gluten-free diet
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe 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 (1oz) rice flour
  • Icing sugar, for dusting
  • Baking sheet lined with Bakewell paper

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

Method

  1. Cream the butter and sugar until light and fluffy. Roughly crush the cardamom pods, remove the husks and grind the seeds to get tsp spice. Add to the creamed mixture with the spelt flour and rice flour. Stir until the mixture binds together.
  2. Set the oven to Gas Mark 3 or 160C. 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 222(kcal)
  • Fat 13.0g
  • Saturates 8.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(15 ratings)

Your comments

jessi

Great recipe. Just an FYI, spelt is not technically gluten-free, so it is not safe for those with gluten allergies. It is not a wheat, however, so people with wheat sensitivites and not gluten sensitivities would be able to consume it:)

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