Rachel Roddy’s recipe for hazelnut, spelt and butter biscuits | Food
sEven years ago, I was walking around London's Oxford Street with bakers and writers Henrietta Inman. I can't remember where we were to be lit up by foot lockers and muji in the middle of the night, but I remember talking about spelling flour. Or rather, Henrietta described the flavour as soft and nutty, and […]