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
Ingredients
Cookies:
- 75g (½ cup) icing / powdered sugar
- 170g (¾ cup) butter (softened)
- 1 teaspoon vanilla extract
- 240g (2 cups) spelt flour (see note 1)
- 70g (2½ oz) frozen raspberries
Filling:
- icing / powdered sugar
- 1 tbs milk
Instructions
Cookies:
- 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 stand mixer).
- Add the vanilla extract and beat quickly again.
- Add the flour and continue to work just until the mixture pulls together as a sticky dough.
- Gently crush or break the frozen raspberries and carefully stir into the dough.
- Scoop out balls of around 2 tablespoons and roll them quickly in your hands (it's a little messy).
- 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, gently push down to make holes in the cookies (see here).
- Allow the cookies to cool before adding the filling.
Filling:
- Pour the milk into a bowl.
- Gradually add as much icing / powdered sugar as needed to make a thick icing.
- Carefully spoon the icing into each hole. Allow to set before eating. 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 all-purpose (plain) flour for this recipe (just use the same amount).
