Spelt Butter Cookies with White Chocolate

These spelt butter cookies are from a recipe that I have used many times. In fact, it is my no fail, go-to cookie recipe. I’ve used it to create some gorgeous recipes, like these strawberry and cream cookies, and added a little festive spice (and a dipping of chocolate) for these spiced butter cookies. 

They are so unbelievably easy to make, with just a handful of everyday staples. You can decorate them (or add other ingredients) in any way you like. They are delightfully thin and unbelievably crunchy, and that crunch never fades, even two or three days after baking. I think the secret is the icing sugar and how long they’re baked for. These spelt butter cookies are ready when they look underbaked. Leave them any longer, and they burn. Literally 30 seconds too long, and they are ruined. And yes, I speak from vast experience. 

These cookies also require no time in the fridge. This means that if you ever get that gut-wrenching craving for a hit of sugar, these cookies will be ready to gobble up in less than 30 minutes. 

I made these particularly cookies for my students who were graduating (in Sweden, this is grade 9, when they are 15-16). I chose the basic cookie recipe because it’s quick and easy, but as they were for a special occasion, I wanted to dress them up a little. All I did was melt some white chocolate and shape it a little like a flower and sprinkle a little decoration. 

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Spelt Butter Cookies with White Chocolate

Ingredients

Cookies:

• 115g (½ cup) butter (softened)
• 1 teaspoons vanilla extract
• 50g (½ cup) icing sugar
• 140g (1 cup + 1 tbsp) spelt flour (see note 1)

Decoration (optional)

• 100g (3½ oz) white chocolate (melted)
• sprinkles (or any other decoration)

Instructions

Cookies:

• Pre-heat the oven to 175ºC (350℉) and line a large baking tray with grease proof paper.
• Cream the butter, vanilla and icing sugar together until fluffy.
• Add the flour to the butter/sugar and mix just until a dough forms (it will be sticky).
• Roll the dough out between two sheets of baking paper until it is thin.
• Using a round cutter, cut circles out of the dough. For this particular recipe, I used a large cookie cutter, and ended up with 6 cookies, but you can use a smaller one and make more. Just remember that baking time might vary a little, depending on their size.
• Bake for 8-10 minutes, just until the edges are starting to brown (keep a very close eye on them). They will look underbaked, but take them out or you will end up with overbaked cookies.
• They will be very soft, so leave them on the tray for five minutes until they've hardened a little, then move to a wire rack and allow to cool completely.

Decoration:

• Melt the chocolate and spread over the cookies. I created a flower shape by smoothing the chocolate out towards the edges with a spoon, but this is not necessary. Sprinkle or add any kind of decoration you like (again, I used sprinkles to make it look like a flower).

Notes

 

1. I've made these with both spelt and regular flour, and noticed that they were a little drier with regular flour. Therefore, if you would like to substitute the spelt flour for regular, just use 130g instead. 

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.