Go savoury with shortbread! And never look back…
This is a copy of an article that I have released in WEEKEND NOTES this week. If you wish to read the original and discover plenty of week end ideas (to do and to share), follow the link.
- 200g of Spelt flour
- 200g of butter
- 50g of brown sugar
- 100g of oats or oatmeal
- 3 or 4 sundried tomatoes
- a few sprigs of rosemary and thyme
- Pinch of salt
Cut up the sun dried tomatoes. Wash and chop the herbs.
Mix all the ingredients in a food processor. Add the sun dried tomatoes towards the end so they don’t get minced up.
This will make up a soft dough that you need to roll into a log and wrap in cling-film. Leave to stiffen up in the refrigerator for ½ hour.
Cut the log into thick slices and bake on ovenproof paper, rather than directly over a metal tray so the biscuits do not burn too quickly.
Bake in the middle rack of the oven for 20 minutes at 180° Celsius.
This recipe will yield about 20 deliciously savoury biscuits, perfect to eat with cheese or as a snack. Their texture is that of a shortbread: crumbly and melting at once. Of course the combinations of herbs and flavours are endless and once you have mastered this combination you could try: black olives and thyme, dried fig and tarragon or crushed almond and paprika… I took a basket of these to a party lately and they fitted very nicely on the aperitif buffet.
Nutrition notes: I advise to use spelt rather than wheat flour in those shortbreads because spelt gives a nutty, savoury taste to biscuits but also because spelt contains less gluten than normal flour and is easier on your digestive tract.