Bacon and Cabbage Frittata paint

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


  • 200 grams white spelt flour
  • 80 grams brown rice flour
  • ½ teaspoon Himalayan sea salt
  • 1/8 teaspoon ground cardamon
  • 1/8 teaspoon cinnamon
  • 20 grams coconut sugar or light muscavado brown sugar
  • ½ teaspoon lemon zest (¼ lemon)
  • 210 grams lightly chilled butter, diced small
  • 1 egg yolk
  • 30 grams pistachio nuts + pinch of cardamon
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  1. Pre-heat oven 150 C. Sieve together all dry ingredients (apart from pistachio nuts and cardamon mix) in a large mixing bowl, add lemon zest and butter. Mix all together until mixture becomes a soft dough – you can do this using a kenwood chef with a ‘k’ beater or by bringing it all together with your hands.
  2. Turn dough out onto a lightly floured baking tray. Using a rolling pin, lightly roll dough to ½-1 cm thick. Cover with cling and place in the fridge to chill for 1 hour.
  3. Using a heart shape cookie cutter, cut out 10-12 little heart shapes, remove excess pastry and re-roll ‘once only’. Repeat process, cover hearts with cling and chill again in fridge for 30 minutes.
  4. Finely crush pistachio nuts along with cardamon to a fine breadcrumb texture, set aside.
  5. Using a small pastry brush, egg wash the cookie edges then gently press against the pistacho mix until all edges are covered.
  6. Lay cookies on a baking tray lined with parchment paper, leaving a little space between them. Bake for about 20 minutes until pale golden. Remove from oven and allow to cool completly before using or storing in a sealed container.

Maggie's Tips

  • Can be made ahead of time and frozen uncooked. (lay cookies flat on parchment lined baking tray and place in freezer, when frozen place in a zip lock bag and place back in freezer until required – then spread on a baking tray ‘frozen’ and follow instructions for baking).
  • If nut intolerant: Omit
  • Vary nuts and flavouring: Instead of pistachio – use crushed walnuts or pecans or cashews or peanuts. Instead of cardamon – use nutmeg or allspice. Instead of lemon use orange or lime zest.
  • Make savoury by omitting sugar, lemon zest and cinnamon. Replace with some freshly chopped herbs or finely chopped olives or grated parmesan. (1 teaspoon of thyme or rosemary or chopped black olives (2) or 1 tablespoon finely grated parmesan)