I used blueberries from last year’s harvest to make these blueberry spelt flour butter cookies.
Our two blueberry bushes have flowered and tiny buds of fruit are beginning to appear, so I wanted to use up those we still have in the freezer. What better excuse to make cookies?
Although we’ve only had the blueberry bushes for three years, they yield so much fruit. The only thing is that the berries are on the small side. I am not sure if that’s just the type of blueberry they are or whether they will grow bigger every year as the bushes mature.
As with most of my recipes, these blueberry spelt flour butter cookies are easy to make. The only real bit of faffing is rolling the dough out and trying to get the cookies as round as you can. However, if you are not a total freak about getting things as perfect as possible (waves from over here), and really aren’t fazed by oblong-shaped cookies, then this recipe will be a cinch.
I’ve used spelt flour because I had some in the cupboard, because spelt is easier on my stomach and because I like the flavour it gives baked goods. If you are detecting a touch of tetchiness, you’re not mistaken.
Someone asked me the other day why I would use gluten free flour in my Malteser Soft Cookie Bars. Like I was committing some kind of crime, or had no right to do so because Maltesers aren’t gluten free. I totally get how recipes need to be crystal clear for people who struggle with allergies or intolerances (and I always put great effort into ensuring this does happen). Thing is, I am incredibly lucky I don’t have celiac disease or life-threatening allergies but I do know how I feel when I eat too much gluten and therefore, try to omit it where I can.
However, because I don’t have to omit all gluten due to possible serious health repercussions, I sometimes make gluten free cakes or biscuits that include extras (that can be omitted), like Maltesers. I know some people who can’t eat gluten due to serious health reasons are bothered by this, but I am not jumping on the already laden gluten free bandwagon in an attempt to be fashionable, popular or entice readers. I am simply creating recipes that suit my life and personal needs. Take from my blog what you will, but please don’t tell me what I can or can’t do. I shouldn’t have to defend my right to use whatever flour I like. Surely?
So, ahem. Quickly kicks away soapbox. Where was I? Ah yes, spelt flour. If you don’t have any (and if you don’t, you really should) you can replace it with any plain (all-purpose) flour and it would work great. I had frozen berries as mentioned above but fresh would work just as good.
The measurements below made 12 big cookies.
- 75g (3/4 cup) icing sugar
- 170g (3/4 cup) butter (softened)
- 1 teaspoon vanilla extract
- 240g (2 cups) spelt flour
- handful blueberries
- 1-2 tablespoons sugar (for sprinkling)
Beat the sugar and butter together for several minutes until light and fluffy (I used my food processor).
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.
Remove from the fridge and cut into two parts (it’s easier to roll when a little smaller) and work the dough into thick rolls (the thicker the roll, the bigger the cookie will be). Pre-heat the oven to 175ºC (350ºF) and line a large baking tray with greaseproof paper.
Cut each roll into six slices with a thickness of around 1.5cm, 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 golden brown. Remove from the oven, sprinkle with a little sugar and leave to cool completely. Enjoy!
If you like cookies, check out these recipes: