- Baker: Morgan Richmond-Watson
- IG: @homemade_morgan
- Makes: Plenty for a party, about 30
- Prep time: 15minutes, plus 30 minutes chilling
- Bake time: 10 minutes
- Total time: 55 minutes
- Flour(s) used: Organic Light Spelt
Spelt & Pear Savoury Linzer Method
- Add the flour, butter and salt to your food processor and pulse until you get fine breadcrumbs. Add the rest of the ingredients and pulse again until you get a firm dough.
- Bring the dough together on the work surface, divide into two and form into balls
- Roll out each ball between two sheets of baking paper, to about 3-4mm, then pop into the fridge for 30 minutes.
- Preheat the oven to 180º fan.
- Using a round cutter, cut out as many disks as you can, rerolling and recutting as you go.
- With a smaller, different shape cutter (I used a star), cut out the middles of half the disks.
- Place the disks on a lined baking tray and bake for 9-10 minutes, until scarcely starting to colour. The middles can be baked at the same time and enjoyed while you assemble the biscuits…
- Cool on a wire rack.
- Now take your festive chutney and dollop ½ a tsp on the upturned disks, the ones without the holes in. Then simply top with the holey halves and press firmly but gently to sandwich the whole thing together.
- A little sprinkle of dried herbs finishes them off and they are ready for the party!
- Perfect as a canape, part of a cheese course, or just scoffed as you cosy up on the sofa.
