Rachel Khoo's deliciously crumbly shortbread

This deliciously crumbly shortbread is given a nutty edge thanks to the combination of flours used. I like to serve it after dinner with a strong black coffee or keep some handy for afternoon tea. Either way, the sea-salt crunch on the top will keep you going back for one nibble after another.

Buckwheat and brown sugar shortbread

Serves 8

70g buckwheat flour

150g white spelt flour

1 tbsp semolina flour

60g soft dark brown sugar,

plus 3 extra pinches for sprinkling

150g unsalted butter, at room temperature

1 egg yolk

2 pinches freshly grated nutmeg

½ tsp Maldon sea salt

Line the base of a 23cm springform cake tin with baking paper and grease the sides with butter.

Measure out the flours and sugar and cube the butter. Place in the large bowl of a food processor. Add the egg yolk, nutmeg and a good pinch of salt and pulse until you have a ball of smoothish dough. (You can also do this by hand in a large bowl. Cream the butter with the flours, sugar, egg yolk, nutmeg and salt and lightly knead into a ball.)

Dust a clean surface with flour and use a rolling pin to flatten out the dough evenly to the size of the base of the tin. (If your tin has removable sides, you can place the dough on the base and roll it out directly on top, then clip the sides back on.) Place in the fridge for 1 hour.

Preheat the oven to 170C (150C fan-assisted). Sprinkle the shortbread with a pinch of salt and a couple of pinches of brown sugar. Use a sharp knife to mark 8 portions, as you would a cake, running your knife almost to the base of the tin.

Bake in the oven for 40-45 minutes or until crisp and crumbly but not coloured. About 30 minutes into the cooking time, run your knife down the marked lines again. Remove the shortbread from the oven and place on a wire rack to cool.