Scottish-style shortbread with spelt and sea salt

Scottish-style shortbread made with butter, spelt flour and coconut sugar with sea salt, baked in a tin and cut into pieces. A family-friendly snack, 207 kcal per serving (2 pieces).

At a glance

• Serves 12
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 207 kcal per serving
• Protein: 2 g
• Fat: 13 g
• Carbs: 21 g

Ingredients

• 175g butter
• 75g coconut sugar
• 220g spelt flour
• 40g cornflour
• 1 pinch of sea salt

Method

You’ll need: oven · chopping board · knife

1. Preheat the oven to 160 °C (140 °C fan) and line a 20 × 20 cm square tin with baking paper.
2. Beat the soft butter with the coconut sugar and sea salt until creamy. Add the spelt flour and cornflour and rub everything together into a crumbly dough.
3. Press the dough evenly into the tin, smooth the surface and prick it with a fork in rows.
4. Bake the shortbread at 160 °C for 30 to 35 minutes, until pale golden.
5. Cut it into 24 pieces while still warm and leave it to cool in the tin – only then does it firm up.

Good to know

Shortbread needs only butter, flour and a little sweetness. You press the dough into a tin, bake it slowly and cut it while it's still warm. The pinch of sea salt lifts the buttery flavour.

Swaps

Cornflour → rice flour (classic Scottish). Coconut sugar → maple sugar. Spelt flour → plain flour. Sea salt → a few vanilla seeds.

Cooking tips

Bake at a low temperature – shortbread should stay pale. Cut it warm; once cold, it breaks.

Storage

Keeps for 3 weeks in a cookie tin.

Allergens

Contains gluten (spelt) and milk (butter); no egg or nuts.