Traditional Spelt Shortbread (just 4 ingredients)
This easy and quick traditional spelt shortbread recipe is made using only 4 ingredients.
Servings: 8 cookies
Ingredients
- 150g (⅔ cup) butter (softened)
- 50g (4 tbsp) sugar (extra for sprinkling)
- 175g (1½ cups) spelt flour (see note 1)
- 25g (⅕ cup) rice flour
Instructions
- Pre-heat the oven to 150ºC (302℉).
- Grease a small, round pan. I used an 18cm (7") spring-form, but you could pretty much use any size (and then adjust the baking time accordingly).
- Beat the butter and sugar together until light and fluffy.
- Combine the flours and stir into the butter/sugar, mixing until a dough pulls together. Scrape the last bits together with your hands.
- Press the dough into the prepared pan and push it outwards with your fingers until it covers the whole pan (just the bottom, it doesn't go up the sides).
- Take the back of a spoon and smooth the top until it is even.
- Decorate by pricking the dough all over with a fork.
- Score lines into the dough (almost all the way through), as this will help cut the shortbread later.
- Sprinkle a little sugar over the top.
- Bake for around 30-35 minutes, just until the edges are browning but the rest still looks pale.
- Cool for ten minutes or so. If using a springform pan, remove the edges.
- Cut through the scores you made before baking to give you wedges, but leave the shortbread where it is and don't move it until it is completely cooled. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
