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Coconut & Cherry Spelt Shortcrust Biscuits


11 oz Shipton Mill Organic White Spelt Flour

4 oz golden caster sugar

1 free-range egg (large)

7 oz butter (chilled, chopped into small pieces)

4 oz dessicated coconut

4 oz glace cherries (washed, dried and chopped into small pieces)


Place flour, sugar, egg and butter into a food processor and pulse until these ingredients form a smooth, soft dough.
Turn the dough onto a floured surface and knead lightly to incorporate the coconut and cherries.
Roll into a cylindrical shape, wrap in greaseproof and place in the fridge to chill (at least 30 minutes).
Preheat the oven to 220 degrees centrigrade (adjust accordingly if using a fan oven or gas).
After chilling, slice the dough into 1.5 cm discs and spread evenly (with just a little room for spreading) on baking trays lined with parchment.
Bake for 10-12 minutes until golden in colour.
Cool on a wire rack beore storing in an airtight container.