Tritordeum Flour Biscuits with Lemon Curd

Well it's not a very sexy title is it?  Be that as it may, the Tritordeum flour is a bit of a Spanish success story, it is made from a  wheat which has been crossed (naturally bred not GM and took thirty years to develop) between a durum wheat and a wild barley species native to Chile.  It has great nutritive values and is drought resistant and highly tolerant to stress.  Qualities that will become increasingly important as our planet's climate and weather changes.

But is it tasty?  Well I think so.  And where can you buy it?  As far as I can see ... not in Britain or the USA... it is available online though and many of the suppliers will post worldwide.  Even though it is grown here in Spain I bought it online since there are no specialist bakeries or 'flour shops' near my home.  It was a fairly painless operation and took only two days to arrive.  If you are interested I would recommend http://www.elamasadero.com/ the site is also available in English.

Now to the recipe:

Ingredients:
175g Tritordeum flour; 75g oatflakes whizzed briefly with a spoonful of sugar in the food processor and then toasted on the stovetop until they only just lose their pale colour; 125g softened butter; 60g sugar; 1 tblsp lemon curd; pinch of salt; zest of half a lemon and sugar for dusting.

Toasting the oatflakes - you have to keep them moving constantly and watch they don't burn

Method
Beat the butter and sugar together until smooth and pale in colour.  Add the lemon curd and stir until combined.

Add the other ingredients and knead the dough lightly until it comes together.

Roll to 1/2 cm thick and then cut into rounds.

Put on parchment paper in the fridge for 15 minutes or until just chilled.  I actually chilled my dough before rolling it out because the kitchen was a little warm and the dough felt a bit soft.  Use your discretion.

Dust with sugar and bake at 160C for 15 to 20 minutes depending upon how dark you want them to be.

They turn out sort of a cross between a digestive and a shortbread... if such a thing is possible.  I might make them larger next time.  And you can taste the lemon curd in them too.