Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
Ingredients
225g softened butter
225g golden caster sugar
2 lightly beaten eggs
10ml vanilla bean extract
600g Shipton Mill Organic White Spelt Flour
30ml baking powder
pinch of salt
200g milk and plain chocolate chunks
Method
Preheat oven to 180°C.
Place the butter and sugar in a large bowl and cream together.
Gradually add eggs and vanilla bean extract, and beat well.
Sift flour, baking powder and salt into the mixture and mix to a stiff dough.
Turn out on to a lightly floured surface and knead in chocolate chunks.
Roll into a long cylinder, wrap in greaseproof paper and chill in the fridge for at least 30 minutes or until ready to use.
Cut into even rounds (1.5cm in thickness). Bake in batches on trays lined with baking parchment for 12-15 minutes.
Remove from baking trays and allow to cool completely on a wire rack.
Store in an airtight container for up to a week.
TIP
Try replacing the chocolate chunks with desiccated coconut or coffee granules (seived).
Added by: Alex Ross
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
A quick and simple biscuit recipe
Quick yet delicious biscuits to snack on
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
perfect for dunking
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Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
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01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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