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    Home » Biscuits and Cookies

    Spelt Shortbread

    Published: Jul 21, 2022 · Modified: Sep 3, 2022 by TastyBakesKitchen · 1 Comment

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    This buttery crumbly, quick and easy, Spelt Shortbread Biscuit Recipe uses White Spelt Flour making them the most delicious shortbread I have ever tasted. Using 4 main store cupboard ingredients, with the addition of sea salt if using. No eggs or liquid are required.

    Overhead shot of Spelt Shortbread biscuits with several slices cut out.

    Since making these Chocolate Chip Rock Buns I've started to bake more and more recipes with White Spelt Flour. It's a delicious and more nutritional alternative to plain white flour giving it a slightly nutty taste. One slice of these Spelt Flour Biscuits is not enough. I can tell you.

    Jump to:
    • Why You Will Love This Recipe.
    • Ingredients Needed to Make This Recipe
    • Substitutions and Variations
    • Step By Step Instructions.
    • Expert Tips
    • Frequently Asked Questions
    • Storage
    • Other Recipes Using Spelt Flour that you may like to try.
    • Recipe

    Why You Will Love This Recipe.

    • It only takes 25 minutes for the shortbread to bake.
    • I'm confident that you will love these biscuits with Spelt Flour and the flavour.
    • You don't need any special shortbread tin to make this Spelt Biscuit Recipe, a simple round tin will do allowing you to make your own decorations.
    • They are an ideal edible gift and would sell really well at bake sales. They are also good for coffee mornings and catching up with friends over a nice cup of tea.

    Ingredients Needed to Make This Recipe

    Overhead shot of ingredients in individual white bowls.

    Note: This is just an overview of the ingredients I used in this recipe and a reason why I used them. You will find a full list of ingredients and quantities in the recipe card at the bottom of this post.

    Sugar - For this recipe, I used soft brown sugar, which adds to the nutty flavour of the Spelt Flour. You can use white caster sugar if you wish.

    Butter - I used butter to add flavour and taste. If you use block margarine it will not have the same flavour.

    Flour - This recipe uses Spelt Flour. It's a tastier and more nutritional alternative to normal All purpose plain White flour. Using Plain white flour is fine, but you will not get the same colour or taste when using white flour. Note: Spelt still contains gluten.

    Cornflour - This helps give a fine crumbly texture to the shortbreads. If you don't have any to hand, use more Spelt or plain flour. Some recipes call for Rice flour, which will also work fine.

    Salt (optional) - Just use a pinch, I used crushed Sea Salt.

    Substitutions and Variations

    • Replace the White Spelt Flour with Plain flour.
    • Add a few drops of Vanilla Extract for a richer buttery flavour.
    • Although I haven't tested this, you could try using dark brown sugar for a much deeper rich, toffee flavour. It will also make the Shortbread biscuits a deeper colour.

    If you make this recipe using these or other substitutions, I would love to hear how you got on in the comments below.

    Step By Step Instructions.

    Preheat the oven to 160 deg fan assisted. Line the base of a 9” round loose bottom cake tin with baking parchment.

    Mixing butter, sugar and flour together in a bowl.

    Step 1: Cream the butter and sugar together until smooth and well combined with no visible lumps of butter.

    Step 2: Add the sieved White Spelt flour, cornflour, and salt if using.

    Mixing all ingredients together.

    Step 3: Start to mix all the ingredients together, scraping down the sides of the mixing bowl as you go along. The mixture will resemble course breadcrumbs, this is normal, do not be tempted to add any liquid.

    Step 4: Test a portion of the mixture and once it starts to come together in your fingers, place the crumbly dough into the prepared cake tin.

    Pressing the Shortbread dough into the tin.

    Step 5: Press the shortbread dough down firmly and evenly to form a smooth base.

    Step 6: It helps to use a small sheet of baking parchment.

    Make a pattern in the shortbread dough.

    Step 7: You should now have a nice smooth surface. Using a knife, slice about halfway through the shortbread dough into equal portions.

    Step 8: Using a fork, make rows of holes in each section, this will allow for a decorative and more evenly baked shortbread.

    Slice baked shortbread in the tin before it cools completely.

    Step 9: Bake in the oven for 25 – 30  mins, or until baked with a slightly golden colour. As soon as you take the shortbread out of the oven, cut the portions all the way through before the shortbread begins to cool.

    Step 10: If needed, use the fork again to make more of a pattern.

    Overhead shot of Spelt Shortbread biscuits with several slices cut out.

    Leave the Shortbread in the tin to cool completely before breaking into portions and serving. If you try to slice them while still warm the biscuits may crumble.

    Expert Tips

    Tip 1: Try not to overmix the dough, especially in warm weather. The heat from your hands will also warm up the butter and could make the dough too soft.

    Tip 2: Press the dough down firmly in the tin before baking. This will allow for a firm crumbly biscuit.

    Tip 3: After baking, leave to cool completely once you have made portion indentations.

    Frequently Asked Questions

    Can I substitute Spelt Flour for Plain Flour?

    Spelt is a great alternative to Plain Flour in equal measures. Try a ratio of 50:50 if you wish.

    What is the Secret to Making Good Shortbread?

    Try not to overwork the shortbread dough. Score the surface with a simple decoration before baking. Cut the shortbread into portions while still slightly warm. Leave to cool completely before serving.

    Overhead shot of Spelt Shortbread biscuits with several slices cut out.

    Storage

    Room Temperature: These Biscuits with Spelt Flour will keep in an airtight container for up to a week.

    Freezer: You can freeze the unbaked shortbread dough. Bring back to room temperature before baking or bake a couple of extra minutes than the recipe suggests.

    Other Recipes Using Spelt Flour that you may like to try.

    • Dish of Rock Buns
      Easy Chocolate Chip Rock Buns
    • Slices of Banana Bread
      Easy Hazelnut Banana Bread Recipe
    • Ginger Cake on baking parchment cut into various slices.
      Sticky Ginger Treacle Cake With Stem Ginger
    • Tray of Rainbow skittles biscuits.
      Rainbow Skittles Biscuits

    After making this recipe please let me and other readers know how you got on by leaving a comment below. Especially if you used alternative ingredients.

    Recipe

    Spelt Shortbread with slices cut out

    Spelt Shortbread

    Lynn
    This buttery crumbly, quick and easy, Spelt Shortbread Biscuit Recipe uses Spelt Flour making them the most delicious shortbread I have ever tasted. Using 4 main store cupboard ingredients, with the addition of sea salt if using. No eggs or liquid required.
    4.67 from 3 votes
    Print Recipe Pin Recipe Save Saved!
    4.67 from 3 votes
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Afternoon Tea
    Cuisine British
    Servings 12
    Calories per serving 250 kcal

    Equipment

    • 1 x 9" loose bottomed cake tin
    • Baking Parchment

    Ingredients
      

    • 100 g soft brown sugar
    • 200 g unsalted butter at room temperature
    • 200 g Spelt flour sieved
    • 100 g cornflour sieved
    • pinch of salt optional
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    Instructions
     

    • Preheat the oven to 160 deg fan assisted. Line the base of a 9” round loose bottom cake tin with baking parchment.
    • Cream the butter and sugar together until smooth and well combined with no visible lumps of butter.
      200 g unsalted butter at room temperature, 100 g soft brown sugar
    • Add the sieved Spelt flour, cornflour, and salt if using.
      200 g Spelt flour sieved, 100 g cornflour sieved, pinch of salt
    • Start to mix all the ingredients together, scraping down the sides of the mixing bowl as you go along. The mixture will resemble course breadcrumbs, this is normal, do not be tempted to add any liquid.
    • Test a portion of the mixture and once it starts to come together in your fingers, place the crumbly dough into the prepared cake tin and press down firmly and evenly to form a smooth base.
    • Using a knife, slice about halfway through the shortbread dough into equal portions. Using a fork, make rows of holes in each section, this will allow for a more evenly baked shortbread.
    • Bake in the centre of the oven for 25 – 30 mins, or until baked with a slightly golden colour.
    • As soon as you take them out of the oven, cut the portions all the way through before the shortbread begins to cool. If needed, use the fork again to make more of a pattern.
    • Leave in the tin to cool completely before breaking into portions and serving.

    Your Private Notes

    Click here to add your own private notes.

    Notes

    Storage
    Room Temperature: These Biscuits with Spelt Flour will keep in an airtight container for up to a week.
    Freezer: You can freeze the unbaked shortbread dough. Bring back to room temperature before baking or bake a couple of extra minutes than the recipe suggests.
    Tips and FAQ's
    • Try not to overmix the dough, especially in warm weather.
    • Press the dough down firmly in the tin before baking. This will allow for a firm crumbly biscuit.
    • After baking, leave to cool completely once you have made portion indentations.
    Can I substitute Spelt for Plain Flour?
    • Spelt is a great alternative to Plain Flour and vice versa in equal measures. Try a ratio of 50:50 if you wish.
    What is the Secret To Making Good Shortbread?
    • Try not to overwork the shortbread dough. Score the surface with a simple decoration before baking. Cut the shortbread into portions while still slightly warm. Leave to cool completely before serving.

    Nutrition

    Calories: 250kcalCarbohydrates: 28gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 5mgPotassium: 15mgFiber: 2gSugar: 8gVitamin A: 417IUCalcium: 11mgIron: 1mg

    Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.

    Tried this recipe?Let us know how it was!

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      Biscoff Stuffed Cookies
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    Reader Interactions

    Comments

    1. Yvonne

      July 22, 2023 at 10:46 am

      4 stars
      I doubled up on the ingredients as I am serving this shortbread tomorrow with some home made raspberry sorbet and have several guests her for lunch. It has turned out very well, tho I did put the oven (fan) at 140 for the first half an hour and then at 130 for the second half hour. It is still warm but will be very good I think. I am in Spain and it is very hot at the moment, but this does not seem to have affected the make!
      Thankyou

      Reply
    4.67 from 3 votes (2 ratings without comment)

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