Shortbread made with Bio-Oz White e3 Spelt recipe

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

  1. Cream the butter, vanilla essance and rice malt.
  2. Add white spelt flour, corn flour and baking soda to the creamed mix and knead gently.
  3. Cut into 4 pieces and roll out in long strips about 15 to 20 mm.
  4. Wrap in tin foil and refrigerate for at least 1 hour (or place in freezer for at least 30 minutes).
  5. 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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Spelt Shortbread recipe

Cream ingredients

Add white spelt flour, corn flour and baking soda to 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

Cool shortbread on a wire rack




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