Lavender Spelt Shortbread


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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6 Responses

  1. Laura says:

    These sound great Caroline very inventive! Is the book a good one then? I’m a fan of the site but I have to ration my cookbook purchases this year I’m seriously running out of space!

  2. Caroline says:

    Hate to tell you this, Laura, but Super Natural Cooking is definitely worth picking up, especially if you already enjoy the site. The recipes aren’t replicated but the quality of the writing, ideas and images will be very familar from 101 Cookbooks. I’m half way through at the moment, eeking it out a couple of pages at a time!As regards my Shortbread, none of my testers could recognise the flavour! I must admit, though, that they aren’t often the most discerning of customers, being happy just as long as they get some sweet stuff.

  3. eva says:

    Caroline, thanks for the pointer about this new book. I have been doing this replacing ingredients for a while as I had a stomach condition, but of course with varýing success…The peral barley is quite easy to use but I was having difficulties with spelt, bacause it is not rising as easily as wheat. I will definitely try this Lavender Shortbread in the hope to find one more recipe that would match your Ginger crackers. Believe it or not, but I have been baking it every weekend this winter. Boring, some would think but I just can´t get enough.That is a real hit!vs xx

  4. Caroline says:

    Lovely to hear from you Eva and delighted to hear that you’re enjoying the ginger recipe – if I find a recipe I like, I often cook it week after week! Could I ask which one it is? If you have a problem with wheat, I THINK that you could replace all the normal flour with spelt flour for this Lavender Spelt Shortbread recipe but I haven’t tried that out myself yet.If you’re trying to incorporate more whole foods into your diet, Heidi’s Super Natural Cooking is well worth checking out. Take a look at her blog – 101 Cookbooks – for some idea of what’s in it. If you’re in Ireland, I know that the book is available from Eason’s and Waterstone’s bookshops.

  5. eva says:

    Hehe! You don´t remember me, aren´t you? We made a tea-swap last year I think through the Nigella board and you were sending me some Ginger crunches (LOL sorry! crunches, not crackers, that´s why you didn´t recognize your own recipe :P). I just looooooved them so much and strangely enaugh I never get tired of them!Would you like to have a link to that post? It´s worth checking out :) I´m considering baking your Soda Bread, I took a look at Tamasins, but yours sounds more interesting with the oatmeal and pumpkin seed addition.

  6. Caroline says:

    Sorry Eva – didn’t recogise your email address! Really glad to hear that you’ve been enjoying the Ginger Crunch recipe. It’s so easy to make and lasts very well in a biscuit tin, although I’ve never had it sitting around too long!The Brown Soda Bread is dead easy too and even nicer topped with a mixture of sesame and sunflower seeds (see here for details). When you toast the bread it really brings out the flavour of the seeds. Happy baking and let me know how you get on!

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