Honey and Spelt Cookies

Serves: 20 biscuits |Prep: 20 min

This delicious Honey and Spelt Biscuit recipe was developed for Our Big Kitchen’s Pay it Forward initiative as Wholesome Child was invited to give the traditional honey biscuit a healthy overhaul. Moms, dads, children and caregivers all came together to bake 10,000 cookies to donate to the Sydney Children’s Hospital.

It is a cause dear to my heart, and one I speak of in my Wholesome Child Book, and with small tweaks, we can take everyday recipes that our children love to eat and make them more nutritionally sound. Swapping from white (often bleached) flour to a wholemeal flour, replacing hydrogenated vegetable oils with virgin coconut oil or unsalted butter and using a natural sweetener such as raw honey or coconut sugar instead of refined sugar are all small changes… but they make a big nutritional difference.

This biscuit is easy to make, delicious and will suit all ages.

Ingredients

Method

1 Egg
1/3 Cup (110g) Raw Honey
4 Tbs Coconut Oil, Melted
1 ½ Cups (210g) Wholemeal Spelt Flour
½ Cup (40g) Desiccated Coconut
¼ - ½ Cup Coconut Sugar
½ Tsp Baking Powder
1 ½ Tsp Ground Cinnamon
Pinch of Sea Salt

1.	Preheat oven to 350ºF and line the baking tray with baking paper.
2.	In a small bowl mix together egg, honey and coconut oil.
3.	Place all dry ingredients into a large bowl, and stir to combine.
4.	Add the egg mixture to the dry mixture and mix together until a dough is formed.
5.	Cover the bowl and place the dough into the fridge for 10 minutes.
6.	Remove from the fridge and form 20 even sized balls.
7.	Place the balls onto a prepared baking tray.
8.	Flatten down with the palm of your hand to form a thick round biscuit, about 1/8" thick. (If the dough sticks to your hands, wet you hands with water to prevent stickiness.)
9.	Bake in the oven for 10–12 minutes or until the sides are golden brown.
10.	Allow to cool completely on a wire rack.

Tip:

Wet your hands with a little water if the dough is too sticky to form balls. Serve immediately. Store in an airtight container for up to 2 weeks or freeze for up to 4 months.