Tag Archives: spelt

Spelt, nut butter, chocolate chip cookies (aka mummy’s lockdown cookies)

I was craving a very particular kind of cookie when I made these: I wanted peanut butter, I wanted spelt or rye flour rather than white flour, and I wanted oats. Basically something a bit wholegrain, not madly high in sugar but definitely still feeling treaty. Because otherwise, just eat something else no?

This is a mishmash of a few recipes I had and really ┬átasty with, dare I say it, quite a lot of depth to them (dare I say it because: wanker alert). I’m not usually one to ‘make up’ a recipe (and I don’t feel this is really made up in that way but you know…as close as I’ll get). The chocolate chips still make these feel norty, but the other ingredients lessen the sweet-treat hit that makes you want to eat more and more. So in other words, a good, tasty cookie that isn’t just empty calories.

I used some hazelnut paste in the cupboard that I wanted to use up, but if you don’t have it then any nut butter will do. You absolutely do NOT need it for these and I wouldn’t buy it especially, it’s insanely expensive and rather a waste here but like I said, it was in the cupboard and needed using up so…

You need:

100g soft unsalted butter (or you can use salted and don’t add the salt later)

120g nut butter of your choice (so, I used half hazelnut paste, half peanut butter, crunchy)

150g sugar – I used caster and light brown

Two eggs

90g spelt flour (you can also use wholemeal plain, white plain if you must, or rye)

100g oats, any size or if you want to you can blend them so they are fine. I used large oat flakes which makes them a bit chewy

half a teaspoon of baking powder

a good pinch of salt (unless you are using salted butter in which case you don’t need any)

150g chocolate chips/pieces of your choice. I like to use a mix of small pieces and quite large bits and I use milk and dark because I’m all over the place with what I like

Method:

These make about 24. Oven to 190C you’ll also need a baking parchment lined tray.

Mix together the butter, nut butters and sugar until one big, buttery, sugary whole.

Add the eggs one at a time, until all blended, then add the flour, oats and baking powder with the salt if using. You can do this all by hand, it doesn’t need a lot of mixing.

Finally mix in the chocolate chips gently. You can dollop these onto the tray straight away – use a tablespoon or an ice cream scoop. They don’t spread out madly but give them a little space to do their thing.

You can also chill the mixture in the fridge for a few days. I bake some from fresh, chill the rest and I’ve also chilled then rolled into cling film and stored some in the freezer.

I’ll report back on how they fare.

Mine were done in 9/10 minutes. You want to take them out when they are fairly ‘dry’ looking, it’s okay if they look a bit ‘wet’ just in the middle. I like to flatten them gently with a fork the moment they are out. Leave on the baking tray for a few moments before sliding the parchment straight onto a cooling rack. I really like these still a bit warm so the chocolate is still melting and liable to make a mess so you have to sit still for a moment whilst you eat them.

 

Biscuits made with nut butters

My friend Emily, who originally gave me some starter that started (ha ha) my sourdough journey, told me about some spelt and peanut butter cookies that she had made and couldn’t stop eating. Her email made it sound as if she’d eaten four that day or something.

I have Emily down as a) super healthy and b) incredibly controlled where biscuit eating is concerned so the fact that she had eaten so many, and was trying to resist eating more, meant I had to bookmark the recipe. The original one is here, but Emily said she’d adapted them with some rye so this is what I’ve done too in the recipe below.

But when I looked at the recipe, I saw it was all in cups, which are the Devil’s measurements as far as I’m concerned. I have a set of US cups which I bought from Crate and Barrell when I went to San Francisco with my Ma but I’ve never used them because recipes using cups ‘n’ sticks ‘n’ stuff like that drive me to the very edge of insanity.

Then in this month’s Martha Stewart Living there was a recipe for whole-wheat almond butter sandwich cookies which looked amazing. The recipe, like all Martha’s goddam recipes, was in cups ‘n’ sticks. I emailed her team saying “look, why can’t you also provide metric measurements as you sell your magazine in the UK”. And to their credit they did reply.

Telling me that conversion charts were available on Google. Which I guess told me how much they think of their UK readers.

Donna Hay magazine (note: Australian cups are different to US cups, DH magazine is Australian) always provides metric in its recipes. So it can be done. And you’d think that Martha, with all her Harvard interns that she gets over to organise her photo library at home, would be able to provide this.

But no.

Anyway, there were now two recipes – for essential biscuits – asking for cup measurements, so I had to man up. And with the help of about 45 people on Facebook, lots of crying and shouting and, yes, looking things up on Google, I was able to translate these recipes into metric and here I have them laid before you. I’ve also tweaked where necessary because Martha, for example, was asking for a shed-load of cream cheese and, following her recipe meant the cream cheese was far too runny. When I looked at all my other cream cheese frosting recipes (which is what this is, but sandwiched between two bics) they all had butter in, so I put butter in mine and hey-presto, it worked.

The almond sandwich biscuits are tremendously good. And full of nuts which are great for you. You could use other nuts too. I bet hazelnuts would be fabulous. These biscuits can also be eaten on their own, but where’s the fun in that when you can eat two, joined together with a spoonful of cream cheese. You need to make these as you eat them, otherwise they go soft. They’re still delicious mind. But to keep that crunch you need to keep the biscuits in an air tight container, the cream cheese mixture in the fridge, and assemble them before eating.

The spelt/rye/peanut cookies are wonderful too. But different. Easy to make and filling. You don’t get sugar crashes after eating them. And you feel kinda virtuous. I’m actually really craving one as I write and I crave these little salty, savoury sweet biscuits quite often.

Neither are cheap to make though. But they’re not the sort of biscuits you’d ever find in a shop so if you want them, you have to make them

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Wholemeal almond-butter sandwich cookies

I found these made about 30

160g wholemeal plain flour

1 teaspoon of baking powder

a big pinch of sea salt

113g of unsalted butter

130g almond (or other nut) butter

220g light brown sugar

1 large egg

85g flaked almonds, toasted and chopped

for the filling:

300g tub of cream cheese (at room temperature)

50g runny honey

40g very soft butter

half a teaspoon of vanilla extract

Method

Mix together the flour, baking powder and salt and put aside. Beat butter with an electric mixer for about a minute on medium. Obviously you can do this by hand too, or get a Harvard graduate to do it for you. Add the nut butter and beat until smooth as Martha’s face. Now beat in the sugar and egg until as well mixed as one of Martha’s parties. Now reduce the speed to low and add the flour mixture. Now, by hand, and gentle, mix in the almonds.

The dough is fairly soft at this stage, but you can form it into a long salami shape using baking parchment and a bit of swearing. Aim for about 12″ long. Freeze for about an hour or you can at this stage freeze until needed.

When you’re ready to cook, preheat oven to 180C take out the biscuit dough (if long-frozen let it be at room temperature for about half an hour, if you’ve only frozen it for an hour it’s ready to use straight away). Slice into thin rounds, just under a centimetre.

Bake on parchment lined trays for 8-10 minutes. You want them to be just gently golden. Imagine the sort of tan Martha lets herself get: nothing too extreme. If you were sure you’d want these to be eaten on their own, I’d probably cook them on the lesser side of done to give them a bit of chewiness.

Let them cool completely, then whisk together the filling ingredients, fill and go.

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Spelt/rye nut butter cookies

280g of spelt/rye flour. I used about 200g of spelt to 80g of rye, but use all spelt if you want

1 teaspoon of baking powder

1 teaspoon of salt

240g of nut butter of your choice

85g of tahini

165g maple syrup

50g of coconut oil/olive oil

1.5 teaspoons of vanilla extract

Oven to 180C. Mix together the salt, flours and baking powder. In another bowl mix together the rest of the ingredients. Introduce the two and mix gently until you get a dough. Drop spoonfuls onto a lined baking tray, or take bits of the dough off and roll, roughly into a ball and do the same (depends how easy the dough is to work with). Flatten with a fork. Bake for 8-10 mins.

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