Traditional Spelt Shortbread (just 4 ingredients)

One thing I miss about not living in the UK is the biscuits. Like shortbread. Buttery, chunky shortbread. So much so, that I decided to make my own traditional spelt shortbread.

Now, when I say traditional, I am not really sure if they would have used spelt flour back in mid 16th century Scotland, when Mary Queen of Scots is said to have had a penchant for the buttery cookies. 

As I’ve mentioned many times before, where recipes have regular flour, you can often simply do a straight swap for spelt flour. You would never be able tell that this spelt shortbread wasn’t made with regular plain (all-purpose) flour.

For me, that is the most wonderful thing about using spelt flour. All that you would expect from regular flour baked goods but without wheat (and the uncomfortable side effects it can bring with it).

This spelt shortbread is so easy to make, uses only four simple ingredients, and tastes amazing. Crumbly, buttery, thick cookies perfect for dunking in your tea and ready to eat in less than an hour.

If you’re interested in more delicious recipes made with spelt flour, check out my sweet treats.

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Traditional Spelt Shortbread (just 4 ingredients)

This easy and quick traditional spelt shortbread recipe is made using only 4 ingredients.

Course Cookie

Cuisine British

Keyword Spelt Shortbread

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 cookies

Ingredients

• 150g butter (softened)
• 50g sugar (extra for sprinkling)
• 175g spelt flour
• 25g rice flour

Instructions

• Pre-heat the oven to 150ºC and grease a small, round pan (I used a 6" spring-form but you could pretty much use any size and then adjust the baking time). 
• 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, pushing it up to the edges. Take the back of a spoon and smooth the top until it is even. Decorate by pushing a fork, or something else, into the dough. Score lines into the dough almost all the way down and then sprinkle with a little sugar. 
• Bake for around 30-35 minutes, just until the edges are browning but the rest still looks pale. Cool for ten minutes or so, then cut through the scores you made before baking. Allow the shortbread to cool completely before moving them. Enjoy!

Notes

I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.