Blueberry Spelt Butter Cookies (from scratch)
Made with spelt flour, this recipe for blueberry spelt butter cookies creates delicious buttery cookies peppered with fresh blueberries.
Servings: 12 cookies
Ingredients
- 75g (½ cup) icing / confectioners' / powdered sugar
- 170g (¾ cup) butter (softened)
- 1 tsp vanilla extract
- 240g (2 cups) spelt flour (see note 1)
- a handful of blueberries
- 1-2 tbs sugar (for sprinkling)
Instructions
- Beat the sugar and butter together for several minutes until light and fluffy (I used my stand mixer).
- Add the vanilla extract and beat quickly again.
- Add the flour and continue to work until the mixture pulls together as a sticky dough.
- Roll the dough into a rough, thick sausage shape, cover with cling-film and pop in the fridge for an hour or so.
- Pre-heat the oven to 175ºC (350ºF) and line a large baking tray with greaseproof paper.
- Remove from the fridge and cut into two parts (it’s easier to roll when a little smaller).
- With both parts of the dough still in rough sausage shapes, start to roll each one with the palms of your hands until it starts to lengthen and smooth out a little, and you are left with a thick roll.
- Cut each roll into six slices, each with a thickness of around 1.5cm (½ inch), ending up with 12 cookies. These are large but if you wanted to make them smaller just work the dough roll until it is longer and thinner.
- Place the cookies on the tray and gently push around four blueberries into the tops (if they are smaller cookies you will use fewer blueberries).
- Bake for around 18-20 minutes until the edges are just turning golden brown (the rest of the cookies will be pale).
- Remove from the oven, sprinkle with a little sugar and leave to cool completely before moving them from the tray. Enjoy!
Notes
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 this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
