Spelt Shortbread

4.67 from 3 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Afternoon Tea

Cuisine: British

Keyword: Shortbread, Spelt Flour

Servings:

Calories: 250kcal

Author: Lynn

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

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.

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