Spelt Shortbread


  • 75g white spelt flour, plus extra for dusting
  • 50g unsalted butter, softened
  • ½tsp vanilla extract
  • 25g caster sugar


  1. Preheat the oven to 160C/140C/Gas 3. Line 2 baking trays with paper.
  2. Beat the butter, vanilla and caster sugar together until smooth. Stir in the flour until the mixture forms a dough.
  3. Wrap in beeswrap and chill in the fridge for 15mins
  4. On floured surface, roll out the dough to 1.5cm thick. Cut into star shapes using the 3 smallest cutters, then re-roll the excess and cut more stars. Repeat until all the dough is used up.
  5. Arrange on the baking trays and bake for 10-12mins, until golden at the edges. Allow to cool completely.
  6. Decorate as you wish.

11th July 2019

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