Shortbread made with Bio-Oz White e3 Spelt recipe
Shortbread made with Bio-Oz White Spelt
Thank you Geoffrey Cain for another great recipe. A few tips from Geoffrey - "My recipe has been adapted from plain flour recipes so you may need to adjust quantities a little as you go to get the right consistency. Great with a cold glass of fresh jersey milk... enjoy" (...or plain milk if you don't happen to have your own jersey house cow!)Ingredients
- 175 grams cold butter cubed
- 1 tps vanilla essance
- 1/2 cup rice malt
- 1 cup sifted Bio-Oz e3 Spelt® White Flour
- 1/2 cup corn flour
- 1 tsp baking soda
Takes , serves 6 (or less)
Instructions
- Cream the butter, vanilla essance and rice malt.
- Add white spelt flour, corn flour and baking soda to the creamed mix and knead gently.
- Cut into 4 pieces and roll out in long strips about 15 to 20 mm.
- Wrap in tin foil and refrigerate for at least 1 hour (or place in freezer for at least 30 minutes).
- Cut into lenghts about 50 mm cook on baking paper at 180deg for 10 minutes till golden take out and leave on paper for about 1 minutes or until firm enough to move to wire rack.
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