Spelt Biscuits are a deliciously spiced biscuit with a nutty pastry base. The delicately weaved top looks stunning but it surprisingly easy to make, with less than 30 minutes hands-on prep time!
We came across these biscuits while on holidays in Germany. They’re a deliciously spiced biscuit with a nutty pastry base, fitting perfectly for its taste.
I couldn’t work out what sort of pastry biscuit it was until coming home and stumbling across a kuchenrezept (which means ‘cake’ in German).
Whilst it may be called a cake in Germany, its base really resembles more of a pastry and the end result a baked biscuit.
Whether you want to call it a cake or biscuit its equally delicious and great served with a warm cuppa tea.
What You’ll Need
Just a few basic pantry staples you’re sure to have on hand if you love baking just as much as we do. This recipe calls for wholegrain spelt flour, brown sugar, almond meal and spices, along with butter, eggs and jam (preferably plum).
How to Make Spelt Biscuits
- Mix flour, sugar, almond meal, cinnamon, baking powder and salt in a bowl. Put the all dry ingredients with butter, eggs and vanilla into a food processor and slowly turn up the speed. Mix for a few seconds until the ingredients have combined.
- Place the dough on a lightly floured work surface and form into a ball. Press slightly flat into a disc shape. This makes it easier to roll out the dough later. Wrap with cling film and refrigerate for at least one hour.
- Preheat the oven to 180°C.
- Roll out two thirds of the dough into a rectangle (approx. 7-8 mm thick). Place on baking paper and spread generously with jam.
- Roll out the rest of the dough to the same thickness and cut into strips about 2 cm wide. Cover jam with the stripes in a grid pattern.
- Bake in the preheated oven for 30-35 minutes. Allow to cool to room temperature before serving. Sprinkle with a little bit of icing sugar if desired. Enjoy!
Notes
- If you don’t have a food processor, you can mix with a wooden spoon.
- You might be tempted to skip chilling the pastry base in the fridge, but this is essential to getting that delicious texture these biscuits are known for.
Optional Variations
- We think plum jam pairs perfectly with the nutty pastry base, but you can use any flavour jam that you prefer.
- If you don’t have wholegrain spelt flour, you can substitute with regular flour.
Spelt Biscuits with Plum Jam
Equipment
- Mixing bowl
- Baking tray
Ingredients
- 280 g wholegrain spelt flour
- 110 g dark brown sugar
- 140 g almond meal
- 2 tsp cinnamon ground
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla paste
- 100 g butter, cold cut in small pieces
- 2 small organic eggs
- 1 cup jam preferably plum
Instructions
- Mix flour, sugar, almond meal, cinnamon, baking powder and salt in a bowl. Put the all dry ingredients with butter, eggs and vanilla into a food processor and slowly turn up the speed. Mix for a few seconds until the ingredients have combined.
- Place the dough on a lightly floured work surface and form into a ball. Press slightly flat into a disc shape. This makes it easier to roll out the dough later. Wrap with cling film and refrigerate for at least one hour.
- Preheat the oven to 180°C.
- Roll out two thirds of the dough into a rectangle (approx. 7-8 mm thick). Place on baking paper and spread generously with jam. Roll out the rest of the dough to the same thickness and cut into strips about 2 cm wide. Cover jam with the stripes in a grid pattern.
- Bake in the preheated oven for 30-35 minutes. Allow to cool to room temperature before serving. Sprinkle with a little bit of icing sugar if desired. Enjoy!