Buttery Spelt & Streusel Cookies

Ingredients - Cookies

250g white spelt flour
100g caster sugar
170g unsalted butter at room temperature
1/2 tsp salt
1 tsp vanilla bean paste or vanilla extract
20mil milk
Extra flour for dusting

Ingredients - Streusel topping

1 tbsp. unsalted butter, softened a little
4 tbsp. spelt flakes
1 tbsp. ground cinnamon
4 tbsp. chopped mixed nuts
2 tbsp. granulated sugar

Makes 20 - 24 (depending wheather you cut out the holes or not!)
Preparation time: 40 minutes
Cooking time: 14 minutes




  1. Put your oven on to 180c fan or 200c conventional 
  2. Weigh out the butter and flour in the large bowl and either cut the butter into the flour or rub it in using your fingers 
  3. Mix the rest of the biscuit dough ingredients into the butter and flour.  Aim for a smooth dough but don't overwork it.  Rest the dough in the fridge for 10 - 15 minutes, wrapped in clingfilm or in a food bag 
  4. When the dough is rested, dust both your work surface and your rolling pin fairly liberally with more spelt flour.
  5. Roll out the dough to about 3-4mm thick and cut out as many rounds as you can, and then if you want to create rings, cut out a hole in the middle of each one (you can then re-roll the dough from the cut outs for more biscuits.)
  6. Mix the streusel ingredients lightly together in a bowl
  7. Put a teaspoon of the streusel mix on the top of each biscuit and spread it to the edges with the tip of a spoon.
  8. Repeat with the rest of the biscuits, placing them gently on the prepared baking trays with at least 1cm gap between them
  9. If some of the biscuits look a bit bare in places you can sprinkle what's left of the streusel over them before they go in the oven
  10. Bake for around 14 minutes in the middle of the oven
  11. As soon as the biscuits are out of the oven, lightly press the streusel down on the biscuits with the back of a spoon to stop it from flaking off when eating
  12. Leave to cool fully 


If you want to create rings but you don't have a small cutter for the middle hole, a good hack is using the large end of a piping nozzle!

Thank you

Thank you to Lynn Clark who kindly created this delicious recipe for us.  To see more of her recipes please visit her blog for more inspiration

GBP payments accepted with Visa, Mastercard, Maestro and JCB cards through WorldPay