Savoury Spelt Cookies with Cheddar & Peanut Butter
Savoury Spelt Cookies with Cheddar & Peanut Butter are buttery, crumbly, crunchy, and chewy all at once! A great UPF free snack as made with whole foods.
Servings 20 cookies
Equipment
- Digital scales
- Cheese grater
- Set of measuring spoons
- Wooden spoon
- Electric hand mixer optional
- Large bowl
- Large baking sheet
- Baking paper (parchment paper)
- Cooling rack
Ingredients
- 100 g extra mature Cheddar cheese grated
- 100 g 100% crunchy peanut butter
- 100 g butter softened
- 100 g white spelt flour wholemeal spelt flour or a mix
- ½ tsp English mustard powder
- 75 g wholegrain rolled oats porridge oats, I used jumbo organic
Instructions
- Preheat the oven to 180°C, 160°C fan, 350°F, or gas mark 4 and line a large baking sheet with baking paper.
- Cream the cheddar, peanut butter, and grated cheddar in a mixing bowl with a wooden spoon or electric hand mixer.
- Sift in the flour and mustard powder, add the rolled oats, and mix in with a wooden spoon.
- Once a rough dough forms, lightly knead into a dough ball.
- Pull off walnut-sized pieces of cookie dough and roll into balls. Aim for 20 balls*. You may need to adjust the size of your dough balls at the end.
- Place the balls on the prepared baking sheet about 4cm apart, then flatten using your knuckle or a fork. Press down twice, with the second press at a 90-degree angle to the first.
- Bake for 20 minutes or until the edges start to turn golden.
- Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
Notes
*If you want to be exact with your dough ball forming then aim for a weight of 23.75 grams which is the total weight of the ingredients divided by 20.