102
Makes: 16 • Time: 30 minutes, plus 25 minutes freezing and cooling
YOU NEED
60g plain flour, plus extra for dusting • 60g wholemeal flour
½ teaspoon fine sea salt • 60g cold unsalted butter, diced
2 tablespoons spelt flakes • 40g pitted dried dates, chopped • 1 egg yolk
103
Preheat the oven to 180°C/350°F/Gas 4 and line 1 large or 2 small baking sheets with baking paper. Place the flours and salt in a mixing bowl and rub in the butter with your fingertips. Mix in the spelt and dates, then the egg and 1 tablespoon water. Turn out onto a floured work surface and lightly knead for 1 minute, then shape into a sausage 6cm in diameter. Wrap in greaseproof paper and freeze for 20 minutes. Cut the dough into 5mm slices and transfer to the baking sheet(s). Bake for 12–15 minutes until pale gold. Leave on the baking sheet(s) for 5 minutes, then transfer to a wire rack to cool. Store in an airtight container.