Turmeric Hemp Seed Shortbreads


http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Delicate, buttery, rich shortbread cookies made with spelt and hulled hemp seeds and infused with variety of warm spices. They are a great afternoon snack and particularly good when paired with a pot of freshly brewed tea. The cooled shortbread cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

  • 150 g Unsalted butter, at room temperature
  • 2 tbsp Raw sugar
  • 120 g Refined spelt flour
  • 1 tsp Sea salt
  • 1 tsp Turmeric
  • 1/2 tsp Freshly ground black pepper
  • 1/3 tsp Chilli flakes
  • 40 g Hulled hemp seeds
  1. In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
  2. Sift the flour with the salt, spices and hulled hemp seeds. Gradually add the dry ingredients to the butter and beat until blended.
    Scrape the shortbread dough out onto a large sheet of plastic wrap or parchment paper and pat it into a log, about 1-inch in diameter. Wrap it up and refrigerate until firm, about 1 hour or up to 2 days.
  3. Preheat oven to 180C/350F. Slice the dough 5mm thick and arrange, at least 2cm apart, on two parchment-lined baking sheets.
  4. Bake in batches on middle rack until set but not brown, about 12 minutes. Slide the parchment onto a wire rack and let the shortbreads cool.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

recipes

Leave a Reply

Your email address will not be published. Required fields are marked *