Keep preserves in a thin layer and 1/8 inch back from the rim so the sandwich closes without leaking.
Spelt-and-poppy shortbread rounds joined with a thin fruit-preserve layer.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Spelt Poppy-Seed Shortbread Sandwiches Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixing bowl
- mixer
- kitchen scale
- two 13 x 18-inch half sheets
- parchment
- fork
- wide spatula
- cooling rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix the dough
- Mix the dough: Stir butter and powdered sugar smooth, then add spelt flour, all-purpose flour, poppy seeds and salt. Mix just until the dough gathers; prolonged beating makes this low-strength flour dough greasy.
Shape and chill
- Shape and chill: Divide all dough into 32 equal portions (about 15 g each). Press between parchment into 2-inch rounds, 1/4 inch thick. Keep the tops flat. Refrigerate 30 minutes until firm.
Bake the whole batch
- Bake the whole batch: Heat oven to 325°F (165°C) conventional or 300°F (150°C) fan. Use two parchment-lined 13 x 18-inch half sheets, 16 discs per sheet, spaced at least 1 inch apart. Bake one tray at a time on the middle rack for 18–22 minutes, turning front to back halfway; keep the waiting tray refrigerated. Edges and bases should be pale gold and the centers dry. Whole-batch oven time is 44 minutes for both trays.
Cool and fill
- Cool and fill: Rest shells 10 minutes on trays and 20 minutes on a rack. Stir thick preserves smooth; spread about 6 g (1 tsp) on each of 16 bottoms and cap with remaining shells. Serve after assembly; no additional setting time is required.
Timing and scaling
- Timing and scaling: 30 min hands-on + 30 min required chill/rest + 44 min whole-batch oven baking + 30 min cooling/setting = 134 min. Cooling includes tray/pan rests and runs from the final tray; earlier-tray cooling may overlap later baking. Ingredient warm-up and frozen-dough thawing are extra; preheat during shaping/chilling. Scale ingredients and US equivalents, not oven temperature, piece sizes or per-tray bake time; extra trays extend the whole-batch time.
Chef’s Science & Pro Tips
Ingredient science
Spelt changes the wheat structure and poppy seeds add particulate crunch; a thin preserve filling softens the shells gradually.
Technique & texture
Keep preserves in a thin layer and 1/8 inch back from the rim so the sandwich closes without leaking.
Finishing & serving
Fill close to serving for crisp shells; store filled sandwiches airtight for no more than 2 days at cool room temperature.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 2 days | Up to 2 days. Seal fully cooled filled cookies airtight in a cool dry room. Separate layers with parchment; the filling gradually softens the crumb. |
| Refrigeration | up to 7 days | Unnecessary; up to 7 days if needed. Baked refrigeration is unnecessary for this formula; use only if the room is warm. Seal airtight to prevent condensation and odors. |
| Raw freezing | 1 month | Up to 1 month. Freeze the unfilled dough tightly wrapped. Thaw overnight in the refrigerator, then shape and complete the stated chill. Prepare the filling fresh. Thawing time is additional. |
| Baked freezing | 2 months | Up to 2 months. Freeze unfilled cookie shells airtight with parchment between layers. Thaw sealed at room temperature for 1–2 hours. Fill after thawing. |
| Restoring | As described | Serve after thawing. Do not oven-refresh the assembled or coated cookies. Thaw shells, prepare fresh filling, then assemble as directed. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 16 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
How is spelt different in this dough?
Spelt changes the wheat structure and poppy seeds add particulate crunch; a thin preserve filling softens the shells gradually.
How much preserve filling should I use?
Keep preserves in a thin layer and 1/8 inch back from the rim so the sandwich closes without leaking.
When should I fill the spelt sandwiches?
Fill close to serving for crisp shells; store filled sandwiches airtight for no more than 2 days at cool room temperature.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
