Sunday, 2 August 2015

Spelt and Rye Cookies

These delicious cookies are easy to cook and taste as good as they look. The flavour from the berries and the Muscovado really shines through.

You basically mix everything together, portion and bake. Its that easy! 

The mixture is quite wet so I would always recommend placing in the fridge for 30 minutes before separating into portions for baking.
  • 120g of butter (soft)
  • 80g golden caster sugar
  • 70g muscovado sugar
  • 60g wholemeal spelt flour
  • 80g rye flour
  • 85g oats (I used Kelkin gluten free)
  • 1 tbsp cocoa powder
  • 1/2 tsp bicarb of soda
  • 1/4 tsp Baking powder
  • 1/2 tsp vanilla extract
  • 2 medium eggs
  • 40g goji berries
  • 60g blueberries
Preheat the oven to 180C. Line 2 baking sheets with parchment paper.

Cream the butter and sugars until pale and soft. 

Beat in the vanilla extract and eggs. 

Combine with the sieved flours, cocoa and raising agents. 

Add the oats, goji berries and blueberries. 

Mix and refrigerate for 30 minutes.

Roll level tablespoons of the mixture into balls, place onto prepared trays leaving space for spreading during baking. Press down ever so slightly with back of the spoon. 

Bake for about 13 minutes, cool on the trays for about 5 minutes before transferring to a wire rack.

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