Tuesday, September 13, 2016

Shortbread Cookies with Spelt and Rice Flour

A new recipe! These are delicious and buttery and melt in your mouth. I added a bit of fresh grated ginger root into the dough to keep things zingy and interesting. Spelt flour has a lighter more delicate texture which is great for cookies like this, and the rice flour gives it a bit of crunch. I'm sure it could work with regular wheat flour, though, if you wanted to give that a try. It would be interesting to do a side by side taste test. My hunch is that the wheat flour will make a heavier cookie.

1 cup unsalted butter (room temperature)
1/2 cup white sugar
1 Tablespoon lemon juice
zest of 1 lemon
1/2 cup rice flour
2 cups spelt flour & pinch of salt

Optional additions: lime juice & zest/ orange juice & zest/ grated ginger/ cinnamon etc.

-Cream together butter and sugar
-Add zest and juice
-Add flours and mix together with your hands until it is all moistened but crumbly.
-Pack it together and roll into a log about 2 inches in diameter
-Refrigerate for 2 hours or overnight until it is hard
-Slice into rounds about 1/4 in thick and place on a baking sheet lined with parchment or silpat
-Bake at 275 degrees for 30 min.


Connie said...

Yum! These sound delicious!

Trish said...

Thanks! They came out better than I thought.