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.
- In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
- 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.
- Preheat oven to 180C/350F. Slice the dough 5mm thick and arrange, at least 2cm apart, on two parchment-lined baking sheets.
- 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.