I used Lorraine Pascal's recipe for inspiration but added a touch of orange and used xanthan gum instead of egg white.
100g butter, softened
80g soft brown sugar
200g spelt flour
1 tsp ground cardamon
1 tsp vanilla extract
1 Tbs orange zest
1/2 tsp xanthan gum
pinch salt
2 Tbs milk

Preheat oven to 170C. Line a baking sheet with baking paper.

Cream butter and sugar by hand or with an electric beater. Add rest of ingreds with 1 Tbs cold water if needed and mix well till it forms a ball. Refrigerate for a few mins to firm up the dough if needed. Roll out the dough between 2 sheets of baking paper to 5mm thick. Cut into cookies and place on the baking tray.

Bake for 13-15 mins until shortbread is light golden brown. Rotate tray after 10 mins. Remove from oven and leave to cool completely before removing.