Go Back Email Link
picture of blackberry cookies on a wooden board
Print Recipe

Blackberry Spelt Cookie Cups

Prep Time15 minutes
Cook Time10 minutes
fridge15 minutes
Course: Cookie
Servings: 6 cookies

Ingredients

Cookies

  • 55g butter (softened)
  • 35g icing sugar
  • 75g spelt flour (see note 1)
  • ½ teaspoon vanilla sugar (or essence)

Filling

  • see note 3

Instructions

  • 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!

Notes

  1. 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.
  2.  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.
  3. 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.