Spelt shortbread recipe

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This buttery, crumbly traditional shortbread recipe is made with refined spelt flour - making it gluten-free, but still delicious!

  • healthy
Serves8
SkillEasy
Preparation Time25 mins
Cooking Time50 mins
Total Time1 hours 15 mins
Nutrition Per PortionRDA
Calories222 Kcal11%
Fat13 g19%
Saturated Fat8.5 g43%

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

WEIGHT CONVERTER

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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 ½ 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 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.