- Baker: Sophie Carey
- Makes: 12-15 Cookies
- Prep time: 25 Minutes
- Bake time: 12-15 Minutes
- Flours used: Matthews Light Spelt Flour
Salted Honey and Spelt Cookies Recipe Method:
- Add the butter, oil, brown sugar, and honey to the bowl of a stand mixer fitted with a paddle attachment and beat on a medium speed for 3-4 minutes until well combined.
- Add the egg and vanilla bean paste and mix again for 2-3 minutes
- Using a handheld spatula, fold in the flour, salt, and bicarbonate of soda until there are no lumps of flour left.
- Use a tablespoon or a mechanical ice cream scoop to evenly portion the cookie dough into 12-15 pieces, and roll into balls. Put these on a baking tray lined with greaseproof paper and chill in the fridge for 1 hour.
- Preheat the oven to 180 degrees Celsius, and bake the cookies a few at a time (leaving plenty of space for spreading on the tray. I like to do 4 per baking tray so they stay perfectly round).
- When the cookies are lightly golden brown around the edges, remove them from the oven and sprinkle with Maldon Sea Salt Flakes.
- Cool completely on the tray before serving!
