250g of spelt flour. Spelt is a traditional form of wheat that was popular some time ago. Many people find that spelt is easier to digest, as it's less refined and lower in gluten than modern wheat. Surprisingly, spelt is lighter and fluffier than modern wheats, so is ideal for cakes and biscuits.
125g of Agave Sugar. This is a powdered form of the more commonly found Agave Syrup. It is superfine and looks rather lie icing sugar. It has a clean sweetness perfect that does not mask the flavours of the strawberries and white chocolate.
Pre-heat the oven to 200°c/Fan 180°c/Gas Mark 6. Place some baking parchment into the base of deep baking tray.
Melt the butter in the microwave or in a milk pan on the cooker.
Sift the Spelt Flour and Agave Sugar into a large mixing bowl.
Add the melted butter and mix in using a knife, spatula or wooden spoon.
The dough should start to come together. You will see that the flour turns a rich brown colour as the butter melts in.
Add the egg and continue to combine the ingredients.
Bring the dough together into a ball. Take just over half the mix to make a base for the biscuits. Rip off small balls of dough and using the tips of your fingers flatten the pastry across the base of the tray.
Leave the indentations made by your finger tips as this will help the jam collect in nice juicy pockets!
Empty the jar of strawberry jam on the dough base and cover the entire base using the back of a dessert spoon.
Roughly crumble the remaining dough over the top of the jam. Don't worry about leaving a few gap here and there. These will collect more chocolate when the topping is put on.
Place the shortbread-jam base into the oven for around 25-30 mins, or until a deep golden brown. The very base should be cooked, but not too dry.
Remove from the oven and allow to cool in the tray a little before transferring to a wire rack.
Melt the Cacao Butter in a bain marie. Once completed melted add the ground almonds and Lucuma Powder and stir well.
Then add the Agave Nectar to taste. Put a fresh sheet of baking parchment under the wire rack to collect the excess chocolate. With a sheet of baking gently pour the white chocolate mixture over the surface of the cooled shortbread, teasing it with a spatula into all the gaps of pastry.
Lightly crush the Freeze Dried Strawberry slices so that you have powder and fragments. Sprinkle over the surface of the melted chocolate.
If you have room in your fridge, transfer the shortbread onto a shelf and allow to cool. We placed our wire rack on a large chopping board which managed to fit into the base of the fridge.
Allow to set for 2-3 hours before removing and slicing into squares or rectangles. Then serve!
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