All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
Total: £0.00 item
Take control
Log in to My Shipton Mill to manage your orders and your online experience.
Looking for something?
You can use our Word Search tool to search our site.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Melt-in-the-mouth cookies. Keep dough in the fridge for up to a week and bake off at your convenience. Makes 20 cookies
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
Organic White Spelt Flour (408)
Organic Spelt Wholemeal Flour (407)
Baked Cookie Dough with Ice Cream
EASY Great Aunt’s Ginger Biscuits
Buttery Shortbread Rounds
White and Spelt Sourdough
Spelt with sun-dried tomatoesIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.