Spelt Vanilla Shortbread Cookies
These dainty spelt vanilla shortbread cookies are made with spelt flour. Filled with whipped cream and strawberries, this simple cookie recipe will impress!
Ingredients
Cookie Dough:
- 115g (½ cup) butter (room temperature)
- 1 teaspoon vanilla extract
- 50g (½ cup) icing/powdered/confectioners' sugar
- 140g (1 cup + 1 tbsp) spelt flour (see note 1)
Filling:
- 6 large strawberries (cut into small pieces)
- 250ml (1 cup) whipping cream
- icing sugar (for sprinkling)
Instructions
Cookie Dough:
- Pre-heat the oven to 175ºC / 350F, and line a large baking tray with grease proof paper.
- Cream the butter, vanilla and icing sugar together until fluffy.
- Add the flour to the butter/sugar and mix just until a dough forms.
- Roll the dough out between two sheets of baking paper until it is very thin.
- Using a round cutter, cut circles out of the dough. I used a small cutter and ended up with 18 circles (so made 9 cookie sandwiches) but you can make them as small or large as you like, just remember to adjust the baking time (smaller cookies require less time).
- Bake for 8-10 minutes until the edges are starting to brown. They will look undercooked but take them out or you will end up with over-baked cookies.
- Leave them on the tray for five minutes until they've hardened a little, then move to a wire rack and allow to cool completely.
Filling:
- Whip the cream until it is firm and forming peaks.
- Stir in the chopped strawberries.
Assembly:
- Take half of the cookies and place a dollop of cream on each one (how much you use will depend on how big your cookies are).
- Place the remaining cookies on top (so that you make a little sandwich).
- Sprinkle with a little icing sugar, and enjoy!
Notes
- I've made these with both spelt and regular flour, and noticed that they were a little drier with regular flour. Therefore, if you would like to substitute the spelt flour for regular, just use 130g instead.