Blackberry Spelt Cookie Cups
Servings: 6 cookies
Ingredients
Cookies:
- 55g (¼ cup) butter (softened)
- ½ tsp vanilla
- 35g (3 tbsp + 1 tsp) icing / powdered sugar
- 75g (¼ cup + 3 tbsp) spelt flour (see note 1)
Filling (see note 3)
Instructions
- Pre-heat the oven to 175°C (350°F) and lightly grease the holes of a muffin tin.
- Beat the butter, vanilla, and icing (powdered) sugar together until nice and light.
- Add the flour and mix, just until a dough forms.
- Place the dough in the fridge for around 15 minutes to firm up a little.
- When ready, divide the dough into six fairly equal bits.
- Roll each bit into a rough ball shape, then place them in the muffin tin.
- Using a small spoon, or with your fingers, flatten the dough down the middle, gently pushing so that the dough spreads 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). Don't overbake!
- 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 blackberry icing, or whatever filling you've decided on. Enjoy!
Notes
Please note: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- 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.
- I used the leftovers from the icing for this cake, so can't give the 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.
