The Little Mill Blog
Summer Spelt Shortbread Biscuits

Spelt Shortbread

by Kathy Purcell,

It’s officially summer which means strawberries! Our recipe this week is for delicious stoneground wholemeal spelt shortbread biscuits. These are lovely on their own or used as part of a refreshing summer dessert.

spelt shortbread plain

Wholemeal Spelt Shortbread


~ 300g The Little Mill Stoneground Spelt flour

~ 225g Butter

~ 100g sugar


~ For the shortbread, place the butter and sugar in the bowl of a food mixer fitted with the paddle attachment.

~ Mix on a low speed for 5 minutes until the mixture is pale.

~ Add the flour and mix for a further two minutes.

~ Scrape the dough onto a baking tray lined with greaseproof paper or for biscuits roll into a 5cm log for round biscuits.

~ Cover the tray with cling film and place in the fridge for 35 minutes for the dough to stiffen

~ Preheat the oven to 160C/310F/Gas 2½. Roll the dough between two sheets of greaseproof paper to a thickness of 3mm/⅛in.

~ Place the dough on a baking tray and transfer to the freezer for 15 minutes.

~ Remove the top layer of greaseproof paper, cut the dough as required or for biscuits slice your log and place on a greased baking tray.

~ Bake for 15 minutes until golden-brown then remove from the oven and trim the edges of the shortbread to make a neat finish. Set aside to cool.

as a dessert

To create a refreshing dessert, just use the shortbread as a dessert, sandwich strawberries and cream in between 2 biscuits.

Categories: Recipes / Baking Tips

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