Chocolate ginger spelt shortbread

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

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

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


32 thoughts on “Chocolate ginger spelt shortbread

    • Thanks, they are delicious, I am a ginger freak as well. I had to bump up the ginger in the second bake as it wasn’t quite strong enough for this cheergerm!

    • Freezing does work well with my regular shortbread, sure it would be fine for these! I am for any shortcuts that make us all seem more Kitchen Goddessy/God like. πŸ™‚

  1. I loved reading your post and hearing what your kids said! Very creative way to write this post…enjoyed it greatly. And these look delicious!

  2. Ah shortbread one of my many weaknesses – i’ll give them a go, they look tasty! Don’t worry I too can’t do the splits… unless you count splitting my pants πŸ™‚

  3. Yum, these look gorgeous… wonder if I can come up with a gluten-free variation. I’m thinking brown rice flour πŸ™‚ But ginger and chocolate is one of my alltime favourite combinations!

    • Thanks, they are delicious. I do have a GF shortbread recipe on this blog but I have been wanting to try one using some more ‘whole grain’ gf flours like brown rice, sorghum or teff. Let me know how you go! πŸ™‚

  4. Yeah, the splits aren’t on my ‘things I am good at’ list, either. Dammit. These shortbreads look fab. Have never bought spelt flour before – will keep an eye out for it.

    • Maybe we should stretch more?? Why thank you Madame Hungry! They are also great using plain flour as well and I think half wholemeal would work well too. I do like using spelt just to mix it up a little from wheat flour for me and the sproglets. Nice nutty flavour, does behave a bit differently to wheat.

  5. A.PROMPTreply

    God. I am getting so hungry. I love the way you’re still “talking” while you’re giving us such lovely treats! This is a great format and you do it very well! Most enjoyable

    • This is a delicious little shortbread I have to say. Thanks also for the lovely blog feedback, sometimes my links between my story and my food are tenuous (to say the least) but hey, I am having fun! πŸ™‚

      • A.PROMPTreply

        Tenuous? OMG. Some of the prompts I get in my writing club make me insane….everyone in my group is like 20 years older than me and already have grandchildren, so I’m constantly looking for ANYthing that might be something I can tie into…tenuous connections are the name of my game!

  6. Pingback: Illuminating cardamom, cinnamon and brown sugar shortbread | The Cheergerm & the Silly Yak

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