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Whole Spelt Honey Shortbread

Shortbread is one of the easiest things to make! This is a more wholefood version of the white flour and sugar classic. Make it in squares or two longer rectanges for a stacked dessert like the one here.
Prep Time10 mins
Cook Time15 mins
Chilling time30 mins
Total Time55 mins
Course: Dessert, Snack
Keyword: butter, easy, honey, quick recipe, shortbread, wholegrain, wholewheat
Servings: 8 shortbread squares


  • whisk
  • bowl
  • baking sheet
  • parchment paper
  • Fork
  • Knife



  • 4 oz Soft Butter Coconut oil also works well for a diary free option, just replace oz for oz.
  • 2 oz Honey/Maple Syrup
  • 5 oz Whole Spelt flour
  • Pinch Pink salt
  • 1/4 tsp Vanilla extract
  • 2 T Chocolate Chunks (optional)


  • 8 oz Double Cream or Coconut Cream
  • 1 tsp Honey
  • 1/2 T Whisky (optional)


  • 4 cups Chopped Fresh Strawberries Or any other fruit you want!

To Decorate

  • 1 oz Dark Chocolate


  • 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!