Whole Spelt Shortbread + Strawberries and Cream Shortbread Stack

• Mix together the honey, vanilla, and butter/oil in a medium sized mixing bowl until it's smooth and even.
• Weigh out the flour and add half of it to the bowl, mixing well with a spoon to combine.
• Add the second hand, with the salt and mix to combine with the spoon or get your hands in!
• You want a dough that just comes together in a sticky ball, without pulling apart if you touch it with a clean finger. If it's too wet, add another tablespoon and mix together.
• Turn the dough out onto parchment paper and use clean fingers to form into a square. (Tip: If you can't touch it without it sticking to your fingers or the paper you need more flour - pop it back in the bowl and add 1-2T more.)
• Cut the dough into 8 pieces, or however many you want. To make a stacked rectangluar dessert, just slice it down the centre into two long rectanges.
• Use a knife to slide underneath and separate the pieces slightly for cooking. They won't spread but the space will help them cook evenly.
• Place the parchment paper onto a tray or baking sheet and into the fridge for 15-30 minutes.
• Preheat the oven to 190C/375F.
• When the dough has chilled, remove it from the fridge and put it in the oven. Set a timer for 15 minutes.
• After 15 minutes, they should be golden brown at the edges and just firm to the touch if you gently (and carefully!) press the centre with your finger.
• Allow them to cool on the baking sheet as they'll firm up there, and when fully cool tranfer them to a sealed container to store.

Assembling the Shortbread Stack

• This can be assembled an hour before eating it but to keep the shortbread texture, I don't recommend assembling it much before that. But you can prep all the components to it's easy when you need to!
• While the shortbread it cooking, whip the cream by hand or with an electric mixer until you get good peaks forming in the cream and it holds its shape.
• Add in the whisky and the honey and beat a few extra seconds. Then chill until you're ready to assemble.
• Chop the strawberries and chill in a bowl until you're ready to assemble.
• Place one shortbread flat on a plate, scoop on half the cream and spread it out, then half the strawberries.
• Use a veggie peeler to make curls of chocolate by running it down the side of the bar of chocolate over the strawberries.
• Add the second shortbread, cream, strawberries and chocolate and you're ready to serve!