I am an absolute cookie monster but I won’t accept any old cookie. I am what you might call, a cookie connoisseur! It has to meet my certain criteria or quite frankly, I shan’t waste the calories on it (my waistline is becoming much more susceptible to soaking up excess podge in my old age to allow a bad biccy to destroy it). I have preached many a time about the qualities of a good cookie, crunchy on the outer rim then getting chewy, almost fudge-like near the middle (hell, I even prefer mine to be under baked so they still have a ting of cookie dough about them. I’m sure it’s not health and safety friendly but what the heck?! I’d risk food poisoning for cookie nirvana). I had yet to find a perfect texture when using spelt flour as it doesn’t get that crunch or chew that I was searching for…. UNTIL NOW! I like spelt, it has much more flavour than regular flour plus it has some health benefits apparently to kind of balance out the sugary naughtiness.
If you prefer a more chunky, thick cookie then once you have rolled your dough into balls place your tray into the fridge for 30 minutes to firm up before venturing into the oven. If you don’t chill them, you will have a thin, more crispy textured cookie.
This photo shoot also gave me the opportunity to use my fit new metal cup from Oliver Bonas which I pretty obsessed with at the moment, I also have the green and yellow version. I served prosecco in them over the weekend too (it’s only Monday and I am already dreaming of next weekend’s prosecco… Should I be worried?)
Stem ginger and white chocolate spelt cookies
- 150g unsalted butter, room temperature
- 75g light brown sugar
- 85g caster sugar
- 1 egg
- 1 teaspoon bicarbonate of soda
- 4 balls of stem ginger, chopped into small cubes
- 200g white chocolate, chopped
- 1 tablespoon vanilla extract
- 150g oats
- 1/2 teaspoon salt
- 125g wholemeal spelt flour
- Pre-heat your oven to 170 degrees
- Beat together your butter and sugars until smooth
- Beat in the egg and vanilla extract
- Add the oats and stir through
- Add the ginger and white chocolate, stir through evenly
- Add the flour, bicarb and salt and stir until just combined. Roll into balls that weight 50g each. Pop on a baking tray ensuring enough room for the cookies to spread
- Bake until golden brown on the edges around 9-12 minutes. Leave to cool for 5 minutes on the tray before carefully maneuvering onto a cooling rack. Best enjoyed warm from the oven.