- 150 g ice cold butter
- 75 g light raw cane sugar
- 75 g rice flour
- 150 g spelt flour (Type 630)
- 1 pinch of salt
- Some light-coloured raw cane sugar
- Some spelt flour for the work surface
- Baking paper for the baking tray
- Cut the butter into small cubes and place in a mixing bowl. Add the remaining ingredients and mix to a fine crumb with a food processor or by hand. Quickly blend the crumbs to form a dough and knead only very briefly.
- Cut the dough in half on a lightly floured work surface. Form the first half of the dough into a ball and then roll out into a 1-cm thick circle. If necessary, re-model a little bit with your hands. Using a large kitchen knife, mark eight equally sized cake pieces in the circle. Use the back of a fork to press the edge of the circle into the cake to create a pattern. Pierce the centre of the circle several times decoratively. Form the second half of the dough in the same way. Place the dough on a baking tray lined with baking paper. Place the baking tray in a cool place for 30 minutes.
- Preheat the oven to 150°C (fan). Bake the shortbreads in the hot oven for 25 - 30 minutes until they start to brown slightly. After baking, sprinkle them with some sugar while still hot, cut them into triangles and let them cool down on a cake rack. As a gift, they look beautiful even as one whole, large round of shortbread.
Recipe : Theresa Baumgärtner
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