Its pretty obvs that I love to bake and there is nothing better than dedicating an entire day to produce a bouncy billowing sponge cake to order. Some cakes can take a couple of hours to produce, some take whole days. However, it is possible to have too much of a good thing (butter cream being the exception to this rule. And Fox’s Crunch Cream Biscuits. And Milkybars. And possibly custard). After spending 10 hours on a cake order on Friday I was covered in icing sugar (but then everything in my entire kitchen has a constant layer of shimmering icing sugar), there was butter in my hair and I had devoured so much cake mix I felt rather nauseous (seriously, why bother baking the cake when the mix tastes so frikkin shamazing?!). I just wanted to sit down with a cuppa and watch Supersize Vs Superskinny. Alas, I still had more baking to do, my brother needed something to take to his charity cake sale at work. I obvs offered my services being the wonderfully kind and thoughtful sister I am (it was also out of the eternal guilt I feel from when I pushed him down the stairs when I was 5). However, after my massive all day bake-a-thon, the last thing I wanted to do was spend more time in the kitchen. Sometimes, you want to produce something gorgeously tasty with minimal effort possible, when you don’t have time for technique or decoration, no faff but impressive results.
So I decided to try this recipe for my brother (which I have altered from a recipe I found on the back of a Doves Farm spelt flour packet). This recipe is so ridiculously easy and quick my brothers French Bull dog could do it. It requires no technique at all, as long as you can use a spoon, you can make this recipe. Measuring and mixing takes 5 minutes. It is also dairy free (as long as you don’t use the chocolate chips) and can be made vegan if you swop the honey for maple syrup. These are so tasty, the honey and cinnamon compliment each other so well, the cinnamon adding warmth and spice. These cookies aren’t crunch but soft and chewy, I think the chocolate chips or sultanas add great texture. The gluten content is low due to using spelt instead of white flour. I have become a great fan of spelt flour with its nutty flavour, it is delicious and nutritious. Amaze when eaten hot from the oven or when served with vast quantities of ice cream.
Honey and cinnamon spelt cookies
- 100g sunflower oil
- 100g honey
- 2 tsp ground cinnamon
- 200g spelt flour
- 1 tsp baking powder
- 100g white chocolate chips/sultanas (optional)
- Pre heat the oven to 170 degrees
- Sift your dry ingredients together. In a separate bowl, mix your wet ingredients together.
- Tip your wet ingredients into the flour mix. Beat together. Add your white chocolate or sultanas if using.
- Using a large dessert spoon, place large spoonfuls onto a lined baking tray leaving space between each cookie as they will spread.
- Pop into the oven for around 10-15 minutes until golden brown.