Spelt & rye shortbread with refreshing strawberry and rhubarb sorbet
Taking the classic shortbread recipe and adding in some wholemeal spelt-which is slightly lighter than regular wholewheat flour-and with some added rye for its milky, nutty characteristics, the result turned out great, and was confirmed with the kids when they scoffed the lot, along with the adult’s help of course. 🍪
Thinking of something to serve along with the shortbread, this simple sorbet recipe was the perfect partner with strawberry season in full swing here in Ireland and of course to balance the sweetness, some rhubarb was the perfect partner.
I also took some of the sorbet and sneaked in some Ouzo which gives it a lovely aniseed flavour.
Spelt & rye shortbread with Strawberry and rhubarb sorbet
Just a deviation from the original shortbread recipe with the use of some different flours for extra flavour, but definitely sticking with the butter which is so important to give the characteristic crumbly texture, which I have served with a refreshing sorbet
- 150g Unsalted butter softened.
- 25g Coconut sugar
- 50g Caster sugar
- 50g Wholemeal spelt flour
- 50g Rye flour
- 75g Plain flour sieved.
- 50g Rice flour
- Extra caster sugar for sprinkling
- Cream together the butter and sugar until light and fluffy.
- In a bowl, blend all the flours together, then incorporate into the butter and sugar with your hands until it comes together to form a ball of dough – try to work the dough as little as possible as this will help in achieving a crumblier texture when baked.
- Place between two sheets of parchment and press down to form a circle, continuing with a rolling pin, gently roll out into a circle approx. 2cm in depth. Place in a fridge for 30min’ or freezer for 15minutes. Pre-heat oven to 160c/gas 3.
- Remove from the fridge/freezer and remove top parchment, prick all over with the tines of a fork – you can also mark out with a knife the portions you would like. Sprinkle over with a little of the extra sugar.
- Place in the oven and bake for approx. 30-35 minutes. Remove and sprinkle over some more sugar, allow to cool slightly before finishing cutting it into your desired portions. Leave on a wire rack to cool completely, then store in an airtight container.
Strawberry & rhubarb sorbet
With this combination of sweet new season strawberries and rhubarbs intense tartness, these two come to together well, to make this refreshing sorbet
- 250g Rhubarb finely chopped.
- 220g Strawberries, (hulled) green top removed, split in half.
- 40g Caster sugar or granulated.
- 2 x Tbsp glucose.
- 1 x Tsp lemon juice
- In two separate containers macerate the rhubarb with 30g of the sugar and the strawberry with 10g for a minimum of 2 hours, longer if you have the time.
- Place the rhubarb in a saucepan along with the macerated juice and simmer gently for 10 minutes. Add in the strawberries, glucose and lemon juice and cook for further 5 minutes. Remove from the heat and allow to cool before blending to a puree.
- Place in a container and allow to cool completely, then place in the freezer. Every couple of hours give it a whisk to break up the ice crystal or alternatively you can use an ice cream machine, which will result in a smoother finish.
Also, adding a small amount of alcohol can also make for a softer scoop. Just before serving, remove from freezer for approx. 20 minutes so that it can soften, which will result in an easier scoop.