Butter Spelt Cookies

Tired of store-bought cookies with a laundry list of additives and preservatives that can be less than ideal, especially for our little ones? I hear you! That’s why I rolled up my sleeves to whip up these mouthwatering butter spelt cookies that are just as delicious, but skip the nasties. These cookies are made with wholemeal spelt flour, unsalted butter, and sweetened naturally with coconut sugar and maple syrup. To add that extra touch of decadence, I finish them off with a tempting drizzle of dark chocolate. I also love turning these into delightful biscuit sandwiches by spreading my homemade chia jam between two of these golden beauties.

Butter Spelt Cookies

DIETARY: VEG, EF, NF

ALLERGENS: Wheat, Dairy

AGE GROUP: 12 months+

MAKES: 50

PREP: 30 mins

COOK: 10-15 mins

EQUIPMENT: High-speed food processor

INGREDIENTS:

2 ¼ cups (315g) wholemeal spelt flour 

2/3 cups (100g) coconut sugar 

2 tbsp (40ml) maple syrup (optional) 

Pinch of Himalayan rock salt 

1 ½ cups (225g) unsalted butter, cubed 

Topping (optional): 

100g dark chocolate (>70%), melted 

METHOD:

1. Preheat oven to 160°C and line two baking trays with baking paper. 

2. Place all the ingredients in a high-speed food processor and process until you reach a crumbly/doughy consistency. 

3. Press dough together and knead for a few mins, using your hands. Form a ball and refrigerate in an airtight container for half an hour to an hour. 

4. Take out of the fridge and roll dough out on a well-floured surface, using a rolling pin or place dough in between 2 sheets of baking paper and roll out to 0.5cm. Remove top baking sheet. 

5. Using a cookie cutter, cut shapes and place on lined baking trays. Bake for 10-15 mins. 

6. Remove from oven. The biscuits will be soft to touch so allow to cool before eating so they can harden up. 

7. Once biscuits have cooled, drizzle with melted chocolate (optional). 

8. Place in the fridge until chocolate hardens, then store in an airtight container. 

STORING LEFTOVERS:
Store in an airtight container for up to 2 weeks or freeze for up to 4 months.

TIPS:

• Prep tips: 
  Try filling two cookies with homemade chia jam or homemade chocolate spread. 

• Allergies: 
  For a dairy-free version: Swap butter with coconut oil. 

  For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend. 

• Easy ingredient swaps: 
  Swap wholemeal spelt flour with wholemeal flour. 

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