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Nigel Slater’s spelt biscuits

spelt biscuitsBefore I tried this recipe from Nigel Slater I had never heard of spelt flour which has a slightly sweet and nutty flavour. In fact, when I was at the shops buying it I was amazed by the number of different flours there were – I’m so used to just buying plain or self-raising! I’ve made these spelt biscuits twice now. The first time wasn’t brilliant as I melted the butter so I ended up with extremely crumbly biscuits but they did still taste lovely. My second attempt made a perfect batch as I just got the butter to room temperature which made a huge difference to the snap factor of the biscuits! I can’t emphasise enough just how easy and quick these biscuits are to make. Eaten with your favourite cheese and maybe a little chutney these should go down a treat after any meal or as a snack. The other great thing about this recipe is that you can choose which seeds you use. If you don’t like a particular type listed in the ingredients simply swap it for some you do.

Serves 6.


  • 90g/3¼oz spelt flour
  • 50g/1¾oz butter
  • 15g/½oz golden linseeds
  • 15g/½oz pumpkin seeds
  • 15g/½oz black sesame seeds
  • 15g/½oz sunflower seeds
  • 2 tbsp water


Preheat the oven to 180C/350F/Gas 4 and line a baking tray with greaseproof paper.

Mix all the ingredients except the water together in a large mixing bowl. Add the water a little at a time, and bring the mixture together with your hands to form a dough.

On a lightly floured surface, roll the dough out to £1 thickness using a rolling pin. Cut into 5cm/2in rounds and transfer to the lined baking tray. Bake for 10 minutes, or until crisp and lightly golden-brown. Serve with cheese.

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