This recipe uses Spelt flour, which is an ancient grain, containing a different type of gluten. Some people find spelt flour easier to digest, easing the irritation that some people suffer from eating gluten-based products. It is, however, still very much gluten for the purposes of Coeliac disease, so should be avoided by sufferers. I found these needed icing, as the flavour isn't as strong as with other flours. If you prefer, you could substitute for wholemeal. I love the rustic texture that these create, they seem to taste a bit healthier and more wholesome than white flour biscuits!
175g Spelt, or Wholemeal, Flour
25g Medium Oatmeal
1/2 tsp Salt
1 tsp Baking Powder
75g Butter or Margarine
40g Soft Brown Sugar
2 tbs Milk
Mix the flour, oatmeal, salt and baking powder in a bowl.
Rub in the fat until it looks like breadcrumbs.
Stir in the sugar.
Add the milk and mix until it forms a dough.
Roll out thinly and prick with a fork.
Use cutters to cut out shapes.
Arrange on a greased baking sheet.
Bake at 190C for 15-20 minutes.
Once cool, decorate by going nuts with piping icing and sweets!
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