Kid 2: I am bad at smelling things but really good at hearing.
Kid 1: I am good at everything except doing the splits and things like that.
Me, I am good at baking shortbread at Christmas time. (I am not good at the splits and things like that either.) The kids had been asking for shortbread a lot lately. Being the kind and doting parent I am, I acquiesced and thought I would bake them some.
The idea of spelt shortbread has been creeping and a crawlin around the deep dark recesses of my brain box for quite a while now. A little flavour experimentation was in order. (Cue mad scientist laughter.) Then it dawns on me. Chocolate and ginger. A culinary match made in heaven. (They got married quite a while ago but nobody asked me to the wedding.)
These biccies give you a punch of bitter chocolate with a peppery ginger hum in the background. Kid 2 loved them, Kid 1 wasn’t a fan. All other grown up human beans who consumed them were enamoured. You be the judge.
Chocolate and ginger spelt shortbread
WHAT YOU NEED
1 cup spelt white flour (I use an organic brand of spelt flour)
1 1/2 cups wholemeal spelt flour
1/4 cup rice flour
1/4 cup cocoa powder
3 tsps ground ginger (seems like a lot but you need it to get past the chocolate)
250g butter, room temperature (but not too soft)
1/2 cup raw caster sugar
HOW YOU DO IT
Preheat oven to 180C.
Line 2 baking trays with baking paper.
Sift the spelt flours, rice flour, cocoa powder and ginger into a large bowl.
Cream the butter and add the sugar gradually, beating until the mixture is light and fluffy.
Work in the flour gradually and with a light hand, knead to form a dough. (I do this in the bowl.)
Divide the dough in half, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 15-20 minutes until crisp. It is a bit tricky telling when chocolate shortbread is ready. Also, because of the wholemeal spelt, hese little beauties needed a little more time in the oven than regular Joe shortbread.
Cool on a wire rack.
Makes about 20-25 pieces.
A cheergerm adaptation from a Margaret Fulton shortbread recipe