Spelt shortbread Recipe

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25 min


50 min

Nutrition per portion

Calories 222 kCal 11%
Fat 13g 19%
  -  Saturates 8.5g 43%

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.

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Top Tip

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

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