Raspberry Spelt Thumbprint Cookies
This easy spelt flour recipe for raspberry spelt thumbprint cookies offers soft, crunchy, sweet and tart all in one mouthful
Servings: 8 cookies
- 75g icing sugar
- 170g butter (softened)
- 1 teaspoon vanilla extract
- 240g spelt flour
- 70g frozen raspberries
Pre-heat the oven to 175ºC (350ºF) and line a large baking tray with grease-proof paper.
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. Crush or break the raspberries and stir into the dough.
Scoop out balls of around 2 tablespoons and roll them quickly in your hands (it's messy, be warned). Place them on the prepared tray, leaving a little space in between them (although they don't spread out much).
Bake for around 18-20 minutes until the edges are golden brown. Remove from the oven and using your thumb, the back of a spoon or teaspoon measure (see above), gently push down to make holes in the cookies.
To make the frosting: combine as much icing sugar and milk to make enough to fill every cookie. Start off with around four tablespoons of icing sugar and a little milk (gradually add a touch at a time). Spoon into the cookies.
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.