This shortbread is a favourite! Heritage stoneground flours are naturally lower in gluten and make beautifully tender, sandy textured shortbread. Their nutty and slightly sweet flavour pairs perfectly with butter - they were made for shortbread! Feel free to mix up the flour blend - try einkorn or heritage wheat in the place of spelt. We love it with a hint of rosemary, but feel free to omit or swap for a bit of citrus zest, cardamom, or other flavour component.
Makes 1 6x10 inch baking dish.
250g unsalted butter, very soft
1/2 tsp salt
100g (3/4 cup) whole grain rye flour
150g (1 1/4 cup) whole grain spelt flour
80g (2/3 cup) oat flour (or a blend of rice flour, cornstarch, tapioca starch or other gluten free flour)
1 tsp finely chopped fresh rosemary (optional - or orange zest, ground cardamom or other flavour)
50g (1/4 cup) sugar
50g (1/4 cup) sugar for dusting
Preheat the oven to 325F. Butter a 6x10 inch baking dish.
Beat the butter by hand, or with a stand mixer, under light and pale in colour. Add in 1/4 cup sugar and mix until combined. Sift the flours together and stir in rosemary. Add to the butter/sugar mixture. Mix just until the dough comes together.
Pat the dough into the prepared pan and smooth the top with an offset spatula. Bake about 30 minutes, until lightly browned but still pale in the centre.
Remove from the oven and let cool, in the pan, on a wire rack until just warm. Sprinkle with 1/4 cup sugar. While still warm slice into desired size, and then allow to completely cool in the pan. When completely cool, remove and store in an airtight container.