Spelt shortbread 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 (1¾oz) rice flour
• Icing sugar, for dusting
• Baking sheet lined with Bakewell paper

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.