Whole grain flour and brown sugar make for a rich and caramel-like cookie.

Servings 20people
Submitted By

Sarah House for the Bob's Red Mill Test Kitchen

  • 1-1/2 cups Spelt Flour
  • 1/2 cup Unbleached White Fine Pastry Flour
  • 1/4 tsp Sea Salt
  • 1/4 tsp Baking Powder
  • 1 cup Unsalted Butter (softened)
  • 1/2 cup Brown Sugar packed
  •   Evaporated Cane Sugar
  1. Sift together flours, salt and baking powder.
    Cream the butter and sugar until just incorporated. Do not overmix!
  2. Add the sifted dry ingredients to the butter mixture. Mix on low until just incorporated.
  3. Roll the dough to ½-inch thick (if the dough is too soft to roll, shape into a 4x10-inch rectangle, wrap in plastic and chill until firm). Cut into bars, circles or desired shape and dock in the center with a fork. Wrap and chill until hard, 2 hours or overnight.
  4. Preheat oven to 350°F. Grease a baking sheet or line with parchment paper.
  5. Place cookies on prepared baking sheet and sprinkle with sugar, if desired. For light coloring, do not separate bar cookies. Bake until edges are lightly browned, about 20 minutes.
  6. Cool and store, wrapped, at room temperature for up to 1 week.

    Makes 20 cookies.

This recipe is provided to you by Bob's red mill blog