Spelt, if you don't know it, is an "ancient grain" that is somehow related to wheat. It's often considered healthier and more complete than regular wheat flour.
But I just like the taste of it.
Last summer when I was visiting this charming country town, I tried spelt shortbread at a little organic bakery. I fell so deeply in love and I vowed to recreate it at home sometime.
Well I finally did...
These simple cookies are so unassuming... but I'm warning you, they are surprisingly spectacular! They may not look like much, but they're a real treat : )
The wholegrain spelt flour gives them a delicious nutty flavour (and ups their nutrition profile too), and mixed with the brown sugar and butter they become a total indulgence!
They are definitely must-try.
Delicious Spelt Shortbread Cookies
2 cups spelt flour
1 cup butter
1/2 cup brown sugar
~
1/2 cup chocolate chips
1/2 cup slivered almonds
~
The chocolate and almonds are optional of course. You could make the basic shortbread on its own, or add anything.... hazelnuts, dried fruit, coconut.... anything you fancy!
~
Cream butter and sugar. Gradually mix in the flour. Roll out dough to 1/2 inch thick. Cut/press into desired shapes. Bake at 375 degrees on an ungreased baking sheet for approx. 25 minutes.
I read somewhere about that type of flour and Im so excited to try it now. They do sound and look delicious. Thanks, sweetie. Happy Tuesday
ReplyDeleteOh my, those look delicious... especially with a capuccino... yum!
ReplyDeleteAlice
Just a Silhouette
I love your little recipe cards! And that Wakefield town looks so cute. you guys get to visit such interesting places, I'm jealous!
ReplyDeletemmm! thanks for sharing! I also love love love spelt!
ReplyDeletenever cooked with it- but i have heard several great things about it-
ReplyDeleteI've been baking almost exclusively with spelt flour -- love the stuff! I will have to give these shortbreads a try, they look so buttery and rich.
ReplyDeleteNever even heard of this before, but I'm intrigued. And maybe drooling a little.
ReplyDeleteLooks great but what temp??
ReplyDeletesorry about that - I've adjusted it now : )
Delete(375 degrees)
Thanks so much! I did them at 350 and they turned out ok but I needed to cook them a little longer. Now I know for next time...believe me there will be a next time! They are delish and super easy. My kind of recipe. Thanks for sharing :)
DeleteBtw we are off regular wheat and sugar in our house for my son's ADHD and so I substituted the brown sugar for coconut sugar which has a similar colour and texture and it turned out great if anyone's looking for an alternative.
Deletevery good to know! Glad they worked out : )
DeleteWhat temp oven?
ReplyDeleteOops got it!
ReplyDeleteI was following a very similar recipe but the mixture is crumbly, and some of it will stay together but not all of it. Is it okay to add a little bit of water?
ReplyDeletei'm sure adding a bit more water would work... so would adding a bit more butter ; )
Deletewhy brown sugar? in your traditional it is icing sugar and regular. It is my first time, and that is a lot of organic butter to be experimenting with!
ReplyDeleteThank you for your recipe. I find it simple, straight to the point and helpful.
ReplyDelete@ Meeze: Butter as I hear, is the secret ingredient to shortbread!
ReplyDeleteHi!!! If I am using a cast iron baking tray, should I reduce baking time?
ReplyDelete