These golden wholemeal spelt shortbread sticks are not too sweet and full of fragrances and characters. They are seasoned with fresh thyme, lemon zest and a sprinkling of fleur de sel. If you do enjoy a little digestives in the snack, this is the right one for you. They're irresistible plain or served with a cheese dip.
Adapted from Food
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- 60 g Bio wholemeal spelt
- 140 g All purpose flour
- 40 g Sugar
- 1/4 tsp Salt
- 1 tbsp Finely grated lemon peel
- 2 tsp Fresh thyme, chopped
- 150 g Butter, at room temperature
- 2 Large eggs
- 1 tsp Fleur de sel
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- Stir together the flours, sugar, salt, lemon peel and chopped thyme. Cut in butter and rub together, using your fingertips, until the mixture resembles breadcrumbs. Lightly beaten eggs and reserve 1 tablespoon of the egg mixture for brushing.
- Add the remaining egg mixture and blend until dough comes together. Wrap the dough in a plastic film and chill for 1 hour until firm. Preheat the oven to 180C/350F and line the bottom of a baking sheet with parchment paper.
- Remove the dough from the refrigerator and roll the dough between plastic films into a rectangle, about 12x7-inch. Cut the shortbread dough in half, forming two 6x7-inch rectangles. Using a pizza wheel, cut into 1/2-inch wide strips. Place the shortbread on the prepared baking sheet. Brush the tops with the reserved egg mixture and sprinkle sea salt on top. Bake for about or minutes until golden. Transfer to a wire rack to cool.
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