This shortbread is slightly sweet–and simple to make featuring only a handful of ingredients. Incorporating sprouted, whole grain flour helps to increase the nutritive value and the digestibility of the sweet. As with all sweets, it’s best eaten in moderation and for special occasions only.
| sprouted spelt & maple shortbread | Print |
Recipe type: bread
Cuisine: American
Cook time:
Total time:
Ingredients
- 2 Cups Organic, Sprouted Whole Grain Flour
- ¼ Real Salt or Celtic Sea Salt
- 1 Cup Organic Butter from Grass-fed Cows, Softened
- ¼ Cup Organic Grade-B Maple Syrup
Instructions
- Preheat the oven to 350 ° F.
- Whip the maple syrup and butter together until the syrup is thoroughly incorporated into the butter. Next, add the flour and salt and mix thoroughly. On a floured board, roll the dough into a disk and place it on a cookie sheet or preheated baking stone. Prick the dough slightly with a fork and gently score the disk into 6-8 individual portions or as desired. Bake for 15 minutes or until the shortbread is slightly golden.
- Serve with fresh milk or red tea.
Kim says
Hi! I was just wondering about the amount of salt needed for this recipe. The recipe simply states “1/4 Real Salt”. Is that 1/4 tsp? Just wanted to double check before trying the recipe. Thanks!
Emi says
How thick did you roll this out?
Kaitlyn says
Hi, I also was wondering what the measurement was on the salt–should that be 1/4 tsp? Thanks! 🙂