Spelt Rice Shortbread
Wheat Free Recipe
Pretty wedge shaped Spelt Rice Shortbread cookies made with amaranth seed, spelt flour, hone, brown rice flour and butter.
1/8 cup amaranth seed
3/4 cup >spelt flour
1/4 cup honey
3/4 cup brown rice flour
1/4 cup butter
Mix all ingredients well to make a smooth dough.
Roll out 1/4 to 1/2 inch thick into an approximate 8 inch circle. Score halfway through the dough.
Bake on an ungreased cookie sheet for 17 minutes at 350 degrees.
Cut Spelt-Rice Shortbread into wedges after cooled and serve.
May use 2 tablespoons amaranth flour instead, if desired.
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Wheat Free Tip
Unless Baked goods state "wheat free", assume that it contains wheat - this includes white and wholemeal breads and rolls, most rye breads, pizza bases, biscuits, crackers, scones, pretzels, cakes, donuts, puddings, pancakes, pies, sausage rolls and dumplings.