Spelt shortbread biscuits

We have an abundance of spelt flour in our house at the moment, this is thanks to my bulk buying addiction. We were making our own bread in the bread maker, but because I can't really stomach wheat we were having to use spelt flour. Unfortunately, due to the low gluten content the spelt bread wasn't coming out very well. So we've given up on that idea and chosen packet mixes instead. We now have artisan bread for about 45p a loaf, which compared to The Evil Giant Supermarkets isn't a bad price.

So what is a girl to do with over 8kg of white and 8kg of brown spelt flour. Well I decided to try my hand at making some shortbread biscuits. I should give the disclaimer that in our household my other half is the chef, I always, always burn things!

A quick search on google showed me a really simple recipe on the bbc website for shortbread biscuits. The ingredients are very simple:
125g/4oz butter
55g/2oz caster sugar
180g/6oz plain spelt flour (white or brown it doesn't matter)

I whizzed the butter and sugar in the Magimix until I couldn't hear anymore clunking noises (told you about my cooking skills). Then I threw in all the flour and set it whizzing again, after about 30 seconds I took a spatula and scraped the sides, then I whizzed for another 30 seconds. The recipes never tell you about spatulas and bits stuck to edges.

I threw down some flour on the work surface and rolled out the dough. Unfortunately it was at this point that I forgot I needed to read the recipe and I rolled it out too thin. You definitely need to make sure it's at least 1cm thick or the biscuits will be too thin.

Throw the biscuits haphazardly onto a baking tray, prick with a fork over and over about 5 forks to each biscuit. Ooh I forgot you should have cut the biscuits into fingers by now. Dust with some caster sugar and bake for around 10-15 minutes. Do not let them go brown, if they go brown then they are burnt, as I found out.

When cooked, leave to cool on a wire rack and eat with coffee or tea. Delicious!