Refrigerated Double Chocolate Chip Spelt Cookies

Melt-in-the-mouth cookies. Keep dough in the fridge for up to a week and bake off at your convenience. Makes 20 cookies

Ingredients

225g softened butter

225g golden caster sugar

2 lightly beaten eggs

10ml vanilla bean extract

600g Shipton Mill Organic White Spelt Flour

30ml baking powder

pinch of salt

200g milk and plain chocolate chunks

Method

Preheat oven to 180°C.

Place the butter and sugar in a large bowl and cream together.

Gradually add eggs and vanilla bean extract, and beat well.

Sift flour, baking powder and salt into the mixture and mix to a stiff dough.

Turn out on to a lightly floured surface and knead in chocolate chunks.

Roll into a long cylinder, wrap in greaseproof paper and chill in the fridge for at least 30 minutes or until ready to use.

Cut into even rounds (1.5cm in thickness). Bake in batches on trays lined with baking parchment for 12-15 minutes.

Remove from baking trays and allow to cool completely on a wire rack.

Store in an airtight container for up to a week.

TIP

Try replacing the chocolate chunks with desiccated coconut or coffee granules (seived).

Added by: Alex Ross

Related products

Organic White Spelt Flour (408)
Spelt is an ancient grain closely related to Emmer.

Organic Spelt Wholemeal Flour (407)
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Related articles

Lego Shortbread

Good shortbread using semolina, in the shape of Lego

My sourdough spelt and einkorn bread

Low in gluten, very healthy, fantastic taste,

A simple date and oats cake

Little drops of heaven

Spelt breadmachine rolls

Quick and easy spelt bread rolls

Swedish Crispbread (Knäckebröd)

This is a traditional hard bread made in Scandinavia, delicious topped with cheese or pate