Scottish shortbread aka power cookies

spelt shortbread squareI’ve had a few folks comment in the last few days that my recipes aren’t all paleo. Yip. That’s right. I’m not paleo. I do however do Crossfit workouts and I do eat food that could be classed as paleo, but I’m not paleo. I also eat vegan food, vegetarian food and  fish but I’m neither a vegan nor a vegetarian nor am I a pescatarian. I’m a lovefoodatarian. I just love to eat food, real food. I’ve tried paleo and it didn’t work for me. I ended up with a bloated belly and I struggled with my carbs. I had little energy and I lost my muscle definition. We’re all different and we all function differently.  Being a super busy person, I burn a shed load of calories so I need my carbs and let’s face it too, if I’m true to myself, I love oats. I grew up on oats. They were part of my staple diet. I think we all need to trust how we feel. It’s the biggest indicator of what’s going on in our bodies.

I make so apologies for today’s recipe. It’s Scottish and it’s always out on a plate with a cup of tea at this time of the year……shortbread…….I make 2 kinds. I make a wheat based version which over the years has seen the all purpose flour replaced with spelt flour and I have to say the spelt version is quite delicious. I also make a more hearty oat flour version which I add chocolate chips to for the kids. The oat version will please my gluten free followers.

Spelt shortbreadspelt round

Ingredients

  • 375g of spelt flour
  • 125g of rice flour (white or brown)
  • 375g of good quality butter
  • a pinch of salt
  • 90g of caster (fine) sugar or light brown sugar (plus a little extra for dusting on the top)

Method

  1. Cream together the butter and the sugar.
  2. Sift the spelt and rice flour into the creamy butter mixture and combine until it forms a paste.
  3. Knead the paste on a well floured board.
  4. Grease and line 2x 8inch by 8inch baking pans or use one 16 by 8 rectangular pan.
  5. Press the dough into the pan/s and smooth it out using a potato masher.
  6. Once the dough is pressed into the pan/s, cut it into rectangles with a sharp knife and then bake in the centre of the oven at 350 degrees until golden colour. This will take anything from 20 minutes to 35 minutes.
  7. Remove from the oven and sprinkle sugar on top. Allow to cool and then remove from the pan.
  8. You an also cut the dough into cookie shapes. If you do this, the baking time is much less. Keep your eye on these!

Oat shortbreadcookie with choc

Ingredients

  • 31/2 cups of finely ground oat flour
  • 2 sticks of good quality butter
  • ½ cup of caster (fine) or light brown sugar
  • pinch of salt

Method (pretty much the same as the above although this mixture only fills one 8×8 inch pan)

  1. Cream together the butter and the sugar.
  2. Sift the flour into the creamy butter mixture and combine until it forms a paste.
  3. Knead the paste on a well floured board.
  4. Grease and line an 8inch by 8inch baking pan.
  5. Press the dough into the pan and smooth it out using a potato masher.
  6. Once the dough is pressed into the pan, cut it into rectangular pieces and then bake in the centre of your oven at 350 degrees until golden colour. This will take around 45 minutes.
  7. Sprinkle sugar on top. All to cool completely and then remove from the pan.
  8. You an also cut the dough into cookie shapes. If you do this, the baking time is much less. Keep our eye on these too!

These are delicious with chocolate chips, , unsweetened shredded coconut, ground nuts, ginger pieces, grated lemon zest or raisins. I love to grab 1 or 2 of these before a workout.

Now hurry off and put the kettle on and enjoy with a lovely cup of earl grey tea or green tea with grated orange.

 

 

 

 

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