Spelt cookies

Spelt cookies

1 h
Enjoy the simple pleasure of our spelt cookies, where spelt flour meets the nutty taste of sesame seeds and the sweetness of honey. Each cookie is dotted with dried blueberries for a fruity touch. Perfect with afternoon tea or as a light snack, these cookies are a nod to classic baking. With easy-to-follow instructions and a few ingredients, you're ready to bake cookies that bring a homemade warmth to your kitchen.


  • Mix the flour, sesame seeds, vanilla sugar, and butter into crumbs. Add honey and mix into a ball.
  • Place on a floured bench and quickly knead in the blueberries. Shape into a roll, about 15 cm.
  • Wrap in cling film and refrigerate for 1 hour.
  • Preheat the oven to 175 °C.
  • Cut the dough into 1 cm wide discs. Shape them into rounds and place on a baking tray with baking paper.
  • Bake in the centre of the oven for 10-12 minutes. Leave to cool on the tray.

Questions about spelt cookies

Discover the joy of baking spelt cookies, a treat filled with wholesome ingredients and comforting flavours. We've answered your top questions about making these rustic cookies. Learn about ingredient substitutions, storage, and more to help you bake the perfect batch and savour every delicious bite.

What sets spelt flour apart from regular wheat flour?
Spelt flour comes from an ancient grain and gives a unique nutty flavour and robust texture when compared to regular wheat flour. Generally, spelt flour tends to absorb slightly more liquid than wheat flour, resulting in baked goods with a more crumbly and tender texture. It also tends to brown faster when baking, so you might need to lower the oven temperature or shorten the baking time to get the perfect result.
What is the best way to store spelt cookies to keep their texture?
For spelt cookies that stay delicious, store them correctly. Place them in a container with a tight seal to lock in their tempting texture and flavour. To keep them crisp, put a slice of bread in the container. The bread soaks up moisture, keeping your cookies from getting soft.
Do I need to chill the dough?
The chilling process helps the cookies keep their shape and ensures a perfectly chewy centre. Refrigerate the dough for one to two hours, or for 30 minutes in the freezer if pressed for time. This step hydrates the spelt flour and prevents the cookies from spreading too much during baking, creating the ideal texture with crisp edges and a soft middle. If time is short, you can still bake the cookies right after mixing, though they may come out thinner.


Spelt flour, sifted
150 g
Sesame seeds
35 g
100 g
Dried blueberries
70 g
50 ml
Vanilla sugar
1 tsp

Master the art of measuring spelt flour

To make perfect spelt cookies, measuring your flour precisely is crucial. Use a kitchen scale for the most accurate results. If you don't have a scale, opt for the scoop and scrape method. Simply spoon the flour into a measuring cup and level it with a knife. This careful measuring is vital: too much or too little spelt flour will change the texture of your cookies.

Presentation and pairing tips

Serve your spelt cookies on a wooden platter to showcase their natural, homemade appeal. The golden-brown hue of the cookies against the wood makes for a welcoming sight that invites you to grab a few. For larger gatherings, vary the spread with fresh fruits like figs or strawberries, adding oat raisin cookies, fruit bars or thin slices of date cake to the mix.

To drink, pair them with a warm spiced chai, which brings out their flavours with its mix of cinnamon, cardamom, and ginger. A trendy flat white coffee, salted caramel dalgona or frosted frappuccino are also great pairings that will balance the spelt cookies’ deep and earthy notes.

Lesser-known preparation techniques

When making spelt cookies, how you mix in the sesame seeds and dried blueberries greatly affects the outcome. For even distribution, fold these ingredients gently into the dough. This method avoids overmixing, which can make the cookies dense and tough. A gentle fold ensures every cookie has a consistent taste and texture, with the right balance of nutty and sweet flavours.

Using a spatula, gently lift the dough from the bottom and fold it over the top. Turn the bowl after each fold and keep going until the seeds and blueberries are mixed in but the dough is still light.

Consider the size of your mix-ins too. Chop large, dried blueberries so they blend better into the dough and bake evenly. If the dough seems dry before adding the mix-ins, a little more honey or a few drops of milk can make it easier to work with.

Discover the delights of dried fruit in your spelt cookies

The recipe's flexibility means you can try out various fruit combinations and find your favourite. Swap the usual dried blueberries for tangy cranberries, sweet apricots, or tart cherries. Each fruit adds a unique flavour and boosts the cookies with various new textures. Before adding them to your dough, think about how moist they are and how big the pieces are. If they're bigger than blueberries, chop them up to get them evenly mixed and baked. Also remember to stick to the recipe’s recommended amount of dried fruit (i.e. 70 g) to keep the cookies' flavour and texture balanced.

Can I use a different sweetener in these spelt cookies?

Definitely! Maple syrup or agave nectar make great substitutes for honey. Use the same amount to keep the cookies moist and well-textured. Since these sweeteners have unique flavours, adjust the amount to suit your taste.

Can I use all-purpose flour instead of spelt flour?

Yes, you can use all-purpose- instead of spelt flour for this recipe in equal amounts. However, you will lose the full, rich taste of spelt which is key for giving these cookies their deep and nutty taste. You will still achieve a good texture, but the flavour won’t be as unique.

Absolutely! Once you have cut the dough into 1 cm wide discs, place them on a parchment-lined baking sheet and freeze until hard. Then, put the frozen dough into a sealed freezer bag for storage. An extra step to make sure they don’t stick to each other is to wrap each disc individually, using either parchment paper of plastic wrap. When ready to bake, place the dough on a tray and bake a bit longer than usual due to it being frozen. This is a convenient way to enjoy fresh spelt cookies anytime!

To get the texture you want in your spelt cookies, adjust the baking time. For softer, gooier cookies, bake them for a shorter period. If you prefer a cookie with a crisp edge and a chewy middle, leave them in the oven a bit longer. Try baking one cookie at first to find the ideal baking time that suits your oven and taste preferences.

Optimising spelt flour's unique qualities

For truly exceptional spelt cookies, use freshly milled spelt flour when you can. Its fresh quality brings out the nutty and wholesome flavours of spelt, giving your cookies a standout taste. Freshly milled flour also has more protein, which helps create a satisfying bite and pleasant texture in your baked treats.

To give your spelt cookies the perfect texture, sift the flour with a fine mesh sieve before using. This removes any large particles that could make the cookies dry. Sifting also makes the flour lighter and ensures an even, delicate texture in your cookies, letting the subtle flavours of spelt come through in every bite.

What else can I use spelt cookies for?

Spelt cookies are incredibly versatile and can be used beyond just snacking. Crumble them over this oatmeal bake or quinoa porridge to add texture and a nutty flavour. Incorporate them into other recipes by using them as a crust for this skyr cheesecake, as a crunchy layer in this raspberry trifle or to top your pear ice lollies with. For a savoury twist, use finely ground spelt cookies as a breading for chicken or fish, adding an unexpected depth of flavour to your dishes.