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The perfect treat with a cuppa. Super easy to make and delicious.  This is my take on a dairy free shortbread.  You can substitute the Sharpham Park Spelt flour for gluten free flour.  


First, preheat oven to 180 degrees C.  Grease a square baking tray with coconut oil.  


1 ½ cups Spelt flour – I use Sharpham Park

1 ¼ cups Ground almonds

90g melted coconut oil

2 Tablespoons Maple Syrup

1 Teaspoon vanilla extract

Pinch of salt


Combine all the ingredients by hand until a dough is formed. You may have to add a little water to make into a dough. Press onto the baking tray.  Prod with a fork, pop into the oven and bake for 10-12 minutes.


Take out of the oven and using a sharp knife cut the hot shortbread into slices. Leave to cool a little before transferring to a wire rack to cool.

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