Yesterday it was getting cold, and all I could think of was a cup of hot english tea and a just out of the oven cookie. When I think of that, well what is quick and buttery, warm and slightly crumbly? Shortbread of course!

This recipe could be dairy free but I chose to use unsalted butter as that offers the traditional crumble.  Whole spelt with some arrowroot instead of the classic shortbread base of flour and cornflour.

Make sure you try these not long after the oven it is a sublime and moorish experience.

THE GOODNESS

The Dough:

2 cups wholemeal spelt
3 Tlbs arrowroot powder
1/4 cup rapadura  or coconut sugar
1/2 cup unsalted butter
1 tsp lavender (culinary)
1/2 tsp vanilla powder
pinch of salt

MAKING THE GOODNESS

To Prepare:

  • I have created this recipe so you don’t need any equipment except a spoon and bowl.
  • Mix the butter and sugar together with a metal spoon in a metal or glass bowl,  keep mixing well until creamy.
  • Fold in vanilla, lavender, salt and beat well into the butter sugar mix, this helps release the flavours into the creamy mix.
  • Fold in flours and if it doesn’t feel wet enough you may need to bring together by hand, it WILL come together. If not add a few drops of water.
  • Tear off a sheet of baking paper (20cm x 20 cm) sprinkle with arrowroot and form a rough log out of the dough.
  • Fold one edge of paper over dough, then roll it until a smooth log forms that is fully covered in the paper. Then twist edges like a bon bon.
  • Chill in fridge til firm, then unwrap and cut into slices approx 5mm.
  • Place on baking paper lined sheet and bake in 160 C oven for 12-15 mins.
  • Ensure they don’t burn, and they will crisp up on cooling but really they are best warm, and crumbly.