Spelt shortbread recipe

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serves: 8
Skill: easy
Prep: 25 min
Cooking: 50 min

Nutrition per portion

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

    Top tip for making Spelt shortbread

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

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