Place the dry ingredients into a large bowl and cut in the butter. Rub between fingers until the mixture resembles breadcrumbs. Alternatively pulse in a food processor.
75 g spelt flour, 75 g plain flour (all purpose flour), ½ tsp baking powder, 40 g golden caster sugar, 40 g unsalted butter
Mix in the crunchy macabella, first with a knife, then with your fingers. Or just add to the food processor and pulse a bit more.
60 g crunchy macabella (macadamia nut chocolate spread)
Break in the egg and stir with a flat bladed knife until everything forms into a ball. If the mixture is too dry add a tsp of water. Again, you can use a food processor for this.
1 large egg
Bring the pastry together with your hands, then cover and leave to rest in the fridge for half an hour or so.
Flour a board and roll the pastry out to about 6mm in thickness. Using the top of a 10cm tart tin, cut out 4 circles and put these aside.
Cut 4 slightly larger circles to fit 4 tins, re-rolling as necessary.
Line the tins with the large circles, pressing them well in.
Spread 1 tbsp of velvet macabella over the base then top with the smaller pastry circles, pinching the edges to seal.
Brush with the milk, then gently press the macadamia nuts into the pastry, just enough so they won't fall off.
1 tsp milk, 25 g macadamia nuts
Bake in the middle of the oven at 180℃ (350℉, Gas 4) for 20 minutes or until golden.
Notes
Double the quantities if needed.Swap the macabella for any spread of your choice. Peanut butter is a good one.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.