Blackberry Spelt Cookie Cups
These blackberry spelt cookie cups are the irresistible combination of crunchy, rich cookie and sweet, soft blackberry icing.
I often use blackberries in my recipes. They add such a pretty colour to baked goods. The hue deepens depending on how many blackberries you use or which other ingredients are added. They became a vibrant pink when added to icing sugar for my blackberry iced buns yet stayed a vivid dark purple in my overnight buns.
I’ve made cookie cups many times. I love how you can mould soft, pliable baked cookies into cups, just ready to fill with your favourite things. I am planning on making really deep, million shortbread cookie cups in the future and I am pretty sure they will taste sublime.
The frosting filling for these blackberry spelt cookie cups came about due to having leftover frosting from my blackberry lemon cake (is it only me who always has leftover frosting, no matter what she makes?). And I was really pleased with the end result. I loved the pretty hue of the blackberry icing (the photos don’t do it justice).
You could add whatever filling you fancied. Caramel, jam, peanut butter, chocolate. Or even just a simple icing sugar and milk version, like the one I used in my raspberry thumbprint cookies. Experiment and have fun – you can’t go wrong where cookie cups are concerned.
The recipe yields a fairly small batch (six), but you could simply double the ingredients for more.
Blackberry Spelt Cookie Cups
- 55g butter (softened)
- 35g icing sugar
- 75g spelt flour (see note 1)
- ½ teaspoon vanilla sugar (or essence)
- see note 3
- Pre-heat the oven to 175°C (350°F) and grease a muffin tin.
- Beat the butter, vanilla sugar (or essence), and sugar together until nice and fluffy. Add the flour and mix until a dough forms. Place the dough in the fridge for around 15 minutes to firm up a little.
- Divide into six. Roll a little to get a rough ball shape, then flatten each one down inside the muffin tin holes, gently pushing so that the dough moves up the sides creating a large crater.
- Bake for around 10 minutes, just until the edges begin to brown (they will look pale and be very soft to the touch).
- Remove from the oven. The holes will have closed up a little when baking, so just use the back of a small spoon (or similar) to press the cookie down and re-create the large craters. Leave to cool completely.
- Remove from the muffin tin (they should just pop out fairly easily) and fill with your blackberry icing, or whatever else you fancy, Enjoy!
- I've made these with spelt and regular flour and they've been awesome. Just use the same amount of flour for whichever you choose.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- I used the leftovers from the icing for this cake, so can't give specific amounts used. I would guess that you would need around 75-100g fruit. However, you can fill the cookie cups with whatever you fancy.