Simple Blueberry Spelt Butter Cookies (from scratch)
These gorgeous blueberry spelt butter cookies are a moreish combo of sweet, buttery cookie and tart berries.
Our two blueberry bushes have flowered and tiny buds of fruit are beginning to appear, so I wanted to use up those we still have in the freezer. What better excuse to make these spelt butter cookies?
Although we’ve only had the blueberry bushes for three years, they yield so much fruit. The only thing is that the berries are on the small side. I am not sure if that’s just the type of blueberry they are or whether they will grow bigger every year as the bushes mature.
As with most of my recipes, these blueberry spelt butter cookies are easy to make. The only real bit of faffing is rolling the dough out and trying to get the cookies as round as you can.
However, if you not fazed by slightly imperfect shaped cookies, then this recipe for spelt butter cookies will be a cinch.
Do I have to use spelt flour?
If you’ve found yourself here, it’s likely you are interested in using spelt flour. If not, you can still create this recipe using regular flour. Most of the recipes on my blog had been made with either gluten free or regular flour (or sometimes, both) long before I discovered spelt flour. Spelt flour can easily be swapped with regular flour, without adjusting the amount.
Can you use any other kind of fruit?
If you don’t like blueberries, you can easily substitute them with something else. I think raspberries or strawberries (chopped up a little) would work amazingly well. You could always add some chocolate chips, leave them plain or add a drizzle of dark chocolate.
If you like using blueberries, you might love these other recipes packed full of them:
Blueberry Spelt Butter Cookies (from scratch)
- 75g icing sugar
- 170g butter (softened)
- 1 teaspoon vanilla extract
- 240g spelt flour
- a handful f blueberries
- 1-2 tablespoons sugar (for sprinkling)
- Beat the sugar and butter together for several minutes until light and fluffy (I used my food processor).
- Add the vanilla extract and beat quickly again. Add the flour and continue to work until the mixture pulls together as a sticky dough.
- Roll the dough into a rough, thick sausage shape, cover with cling-film and pop in the fridge for an hour or so.
- Remove from the fridge and cut into two parts (it’s easier to roll when a little smaller) and work the dough into thick rolls (the thicker the roll, the bigger the cookie will be). Pre-heat the oven to 175ºC (350ºF) and line a large baking tray with greaseproof paper.
- Cut each roll into six slices with a thickness of around 1.5cm, ending up with 12 cookies. These are large but if you wanted to make them smaller just work the dough roll until it is longer and thinner. Place the cookies on the tray and gently push around four blueberries into the tops (if they are smaller cookies you will use fewer blueberries).
- Bake for around 18-20 minutes until the edges are golden brown. Remove from the oven, sprinkle with a little sugar and leave to cool completely. Enjoy!