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