Our Special Spelt Shortbread


125g (4oz) unsalted butter
60g (2oz) caster sugar
12 green cardamom pods, husks removed, seeds ground
125g (4oz) refined spelt flour
50g (1¾oz) rice flour
Icing sugar, for dusting
Baking try lined with baking paper

Serves 8
Preparation time: 15 minutes
Cooking time: 50 minutes


  1. Cream the butter and sugar until light and fluffy.
  2. Roughly crush the cardamom pods, remove the husks and grind the seeds to get ½ tsp spice.
  3. Add to the creamed mixture with the spelt flour and rice flour. Stir until the mixture binds together.
  4. Set the oven to Gas Mark 3 or 160°C.
  5. Roll the dough out to a 20cm (8in) round and place on the paper on baking sheet. Mark into 8 portions. Pinch the edges and prick with a fork
  6. Bake for 40-50 mins until pale golden.
  7. Leave for 5 mins, then re-mark the sections if need be.
  8. Transfer, on the paper, to a rack to cool. Dust with icing sugar to serve.


Instead of ground rice, you can use ground hazelnuts and flavour with ground ginger.

Happy baking everyone!

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