Spelt is one of the oldest cultivated wheat types. It is higher in vitamins and minerals than common wheat, however, spelt does contain some gluten (though less than regular wheat). It is gentler on the digestive system so avoids the bloated feeling you might get from some breads and baked products. I find it works ‘like for like’ to normal plain flour, so very easy to work with.
These lovely little spelt shortbreads just melt in you mouth. Their shelf life is good and stored properly will last up to three weeks – if they don’t get eaten sooner.
Spoil your mum this Mother’s Day! Get everybody involved and bake these little cookies for her. Happy Mothers day 🙂
Makes 30 – 40 depending on size of cookie cutter