Raspberry Shortbread Buns

Ingredients

• 1 Organic lemon
• 250 g spelt flour Type 1050
• 50 g ground almonds
• 50 g honey
• a pinch of salt
• 1 egg
• 150 g cold butter
• 150 g raspberry fruit spread
• powdered erythritol sugar for dusting

Instructions

1. 1.

   Rinse the lemon hot, pat dry and finely grate the zest. Mix ½ tsp lemon zest with spelt flour, almonds, honey, salt, egg and butter into a smooth shortbread dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out the dough to about 4 mm thickness. Cut out round cookies with a ~4 cm diameter cutter. Use a small star cutter to create windows on half of the cookies.

3. 3.

   Place the cookies on a parchment-lined baking tray. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 8–10 minutes.

4. 4.

   Dust the holes with powdered erythritol sugar. Smoothly spread raspberry fruit spread onto the warm cookies without holes and join them with the other half. Press lightly together and let cool. The shortbread buns stay dry and edible for up to two weeks.