Senin, 24 Januari 2011

Spelt and Semolina Shortbread

Spelt is an ancient grain that has been grown in Europe for over 300 years. In North America it has been grown for just over 100 years. It is similar to wheat in appearance, but has a nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. 
These shortbread cookies are light and crispy. The nutty flavor of the spelt goes very well with the cinnamon in the cookie and the sprinkled sugar adds an interesting crunchy texture to the shortbread.

Spelt Shortbread Paste
(makes approx. 40)

  • 225g spelt flour
  • 225g unsalted butter
  • 100g corn flour
  • 100g icing sugar
  • 1tsp ground cinnamon
  • pinch of salt

Semolina Crunch
  • 40g semolina
  • 40g dark brown sugar

Place the spelt flour, corn flour, icing sugar, ground cinnamon and salt into a mixing bowl. Cut the cold butter in small cubes. Add the butter to the flour by using the paddle attachment of the mixer, set the mixer on low spread and mix until all the butter has been rubbed in to the flour and it comes together. Do not overwork the pastry, as it will make the paste tough and elastic.
Divide the shortbread paste in to two even sized blocks, wrap well in cling film and rest the shortbread paste for one hour in the fridge. (I rolled the dough to a log and sliced the cookies from the log)

Preheat the oven to 170°C/335 F

Once you are ready to bake the shortbread remove the shortbread paste from the fridge and let it come to room temperature. Roll the shortbreads out to 5mm thick on a lightly floured surface. Use a suitable cutter and cut the required shapes.Place the shortbread shapes on a lined baking sheet.
Make the semolina crunch by mixing the semolina and the dark brown sugar together. Evenly distribute the semolina crunsh over the short bread biscuits.
Place the baking sheet on the middle shelf of the preheated oven and bake the short breads for 15 minutes. Once cooked transfer the short breads to a cooling rack to cool.

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