This buttery, crumbly traditional shortbread recipe is made with refined spelt flour – a healthier alternative that still tastes delicious!
- 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
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.
Instead of ground rice, you can use ground hazelnuts and flavour with ground ginger.