Ginger & Honey Cookies

Ginger & Honey Cookies

As spelt is lower in gluten, you get a crunchier result when making cookies, plus you can vary the flavours almost infinitely, depending on the ingredients you have in the cupboard. So whether you go for white chocolate and cranberries, sultanas and orange zest, or date and cinnamon, you can mix and bake a batch of delicious fresh cookies in next to no time. Ring the changes, too, by using either spelt porridge flakes or spelt muesli, while a soft brown sugar will give you a different flavour from a golden caster sugar.



  • 175g/6oz/1¾ cups spelt porridge flakes or Organic Miller’s Muesli
  • 55g/2oz/½ cup white spelt flour, plus extra for dusting
  • 55g/2oz/½ cup wholegrain spelt flour
  • 115g/4oz/½ cup golden caster sugar or light soft brown sugar
  • 115g/4oz salted butter
  • 3 tbsp clear honey
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 1 tsp mixed spice, or spice of your choice (optional)
  • 115g/4oz/½ cup stem ginger pieces drained



  1. Start by making the cookie base. Put the spelt porridge flakes, flours and sugar in a large bowl.
  2. Melt the butter and honey together in a heavy-based saucepan over a low heat. Add the bicarbonate of soda and vanilla and mix together. Pour this mixture into the dry ingredients.
  3. Preheat the oven to 180°C/350°F/Gas 4 and line two baking sheets with baking paper.
  4. Mix the dough ingredients, add the spice, if using, and ginger to the bowl and mix to a soft dough.
  5. Shape into 30 balls, using lightly floured hands, then flatten into discs and put on the prepared baking sheets. Bake for 10–15 minutes until the biscuits are golden brown and firm around the edges.
  6. Leave to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.

12th April 2019

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