Double Chocolate Nut Spelt Cookies

Cookies and biscuits are a food group all of there own, here at home. Everyday is started with a cup of tea and a cookie. A tradition started by my Grandad ever since I was a little girl. And something that has been carried on with our children. Each of us have our personal favourites, however we all agree that these Double Chocolate Nut Spelt Cookies are perfectly delicious.

FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

White spelt flour has a slight nutty flavour to it that is accented in these cookies with the addition of toasted hazelnuts. While white chocolate chunks provide pockets of sweetness in the dark chocolate. Also finished with a white chocolate drizzle, giving each cookie that extra special touch. Resulting in a perfectly flavoured, nutty chocolate cookie that satisfies any Cookie Monster craving.

FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

Since these cookies are not only delicious but also easy to make, why not bake a double batch and give some away? A gift of freshly baked cookies would surely be very welcome. A new mum and dad, sleep deprived with their first baby, or elderly neighbours that don’t get out very often. It isn’t hard to find people that would love to receive a surprise cookie hamper.

FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

Recipe: Double Chocolate Nut Spelt Cookies makes 24-28

150g/5oz Unsalted Butter at room temperature

1/4tsp Sea Salt – I use Maldon

225g/8oz Dark Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz White Spelt Flour – I use Craggs and Co.

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate Chunks

200g/7oz White Chocolate for melting

Method: Preheat the oven to 160C/140C fan, 325F gas mark 3

  • First of all, line 2 or 3 large baking trays with baking parchment.
  • Place the butter, sugar and salt into a bowl and whisk together until pale and creamy.
  • Next add the egg and vanilla extract. Whisk together until combined.
  • Sift the spelt flour, cocoa and bicarbonate of soda into the same bowl.
  • Add in the chopped, roasted hazelnuts and white chocolate chunks.
  • Mix everything together until just combined.
FF Double Chocolate Nut Spelt Cookies
Preparing the cookie batter.
  • Using a one inch/5cm ice cream scoop, portion each cookie and place on to a parchment lined tray.
  • Space each cookie well apart. Press down with clean hands to slightly flatten each cookie.
  • Place the baking trays into the oven and bake for 20 minutes exactly.
FF Double Chocolate Nut Spelt Cookies
Portioning, shaping and baking the cookies.
  • Once baked remove the baking trays from the oven.
  • Leave the cookies to cool for 5 minutes on the trays before transferring to a cooling rack.
  • While the first batch of cookies are cooling, scoop and bake the rest.
  • Chop the white chocolate into small pieces and place into a heatproof, microwaveable bowl. Heat on medium power for 30 second bursts, stirring after each heating session. As soon as the chocolate starts to melt remove the bowl from the microwave and stir until completely melted.
  • Spoon the melted chocolate into a small piping bag.
  • Snip off the end, leaving a small hole. Pipe white chocolate zig zags across each cookie.
FF Double Chocolate Nut Spelt Cookies
Decorating the Double Chocolate Nut Spelt Cookies.
  • Once all of the cookies have been decorated, set them aside to allow the chocolate to set.
FF Double Chocolate Nut Spelt Cookies
Double Chocolate Nut Spelt Cookies

As soon as the white chocolate drizzle has set these cookies are ready to be served.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Double Chocolate Nut Spelt Cookies then you may also like these:

Almond Cacao Nib Shortbread Bars

FF Double Chocolate Nut Spelt Cookies
Almond Cacao Nib Shortbread Bars

Chocolate Fudge Double Hazelnut Brownies

FF Double Chocolate Nut Spelt Cookies
Chocolate Fudge Double Hazelnut Brownies

Cherry Bakewell Cookies

FF Double Chocolate Nut Spelt Cookies
Cherry Bakewell Cookies

 

Baking for others is such a rewarding experience. Especially when you know that the gift will be lovingly received. Some people may be too proud to ask for help, yet stopping by, having a chat and handing over a food gift can break down many barriers. Simply knowing that they have been thought about may brighten someone’s day more than you or I could ever know. One thing I am sure of is this,  I have never had a well intended food gift turned down.

Whatever you are making, baking and creating, have fun prepping your feast and remember, food always tastes better when shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Plaited Seeded Top Wholegrain Spelt Bread

Bread is the recipe most often baked here at home. Aside from the infinitely better quality of a home baked loaf, the flavour is superior in every way to its mass produced, plastic wrapped, shop bought counterpart. At home, a variety of different flours are available to the home baker. Spelt flour produces a lighter wholegrain loaf that is nutty and delicious to eat. I thoroughly recommend my Plaited Seeded Top Wholegrain Spelt Bread.

FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread.

While this loaf is 100% wholegrain, it lacks the heaviness of a wholemeal wheat grain bread. Yet it loses none of the delicious, hearty, wholegrain flavour. Also quicker to make, in the kneading and dough proving stages, than a regular loaf. This is the loaf to make when you haven’t got all day to linger over making bread and yet, nothing about it feels rushed. Resulting in the same feeling of relaxation and accomplishment one feels from baking any bread at home.

FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread Sliced.

Spelt is an ancient grain that can prove tricky to grow. Craggs & Co grow spelt here in the U.K. where it is also milled. Initially grown by request from a chef, they now sell both wholegrain and white spelt flour online, or it can be ordered and collected directly from the farm. Due to its claimed health benefits, it is becoming more popular with bakers.

FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread.

While I don’t have independent evidence to corroborate the health claims from eating spelt, as opposed to wheat, I can give my opinion. Eating any wholegrain flour is always going to be better for our bodies due to the fibre content. Helping to keep our digestive system healthy. Finally, personaly I found the bread to be lighter on my stomach and more quickly digested than wholemeal bread, it did not lay heavy on my stomach, at all.

Recipe: Plaited Seeded Top Wholegrain Spelt Bread

325ml Water at room temperature

5g Dried Yeast – I use Allinson Flour

1tsp Clear Honey

500g Wholegrain Spelt Flour – I used Craggs & Co

25g/1oz Unsalted Butter

7g Sea Salt – I use Maldon

3-4 tbsp Mixed Seeds

Method:

Initial mixing of the dough is carried out using a stand mixer with dough hook attachment. While mixing by hand is possible, the dough is very wet and sticky to start with. Should you wish you start your dough by hand please see here for step by step instructions, remembering to follow this recipe!

  • Into the bowl of a stand mixer weigh 325g of room temperature water. 1g = 1ml water.
  • Next add the yeast and honey.
  • Add the flour on top, so that it entirely covers the water, yeast and honey.
  • On top of the flour add the sea salt and butter.
  • With the dough hook attached, mix on a low speed until the dough forms a smooth ball. At this point you can stop the mixer, remove the dough and continue to knead by hand until it passes the windowpane test*, see below.
  • Continue to mix on a medium speed until the dough is smooth and elastic, 6-10 minutes. Stop the mixer, lift the dough hook and pull at the dough. As soon as the dough can be stretched thin enough so that light can be seen through it, it passes the windowpane test*.
  • Scrape the dough from the hook into the bowl. Cover with a clean tea towel and leave to prove at room temperature until doubled in size. 45-60 minutes.
  • While the dough is proving lightly grease a large baking tray with butter.
  • When doubled in size, scrape out the dough on to a very lightly floured worktop. Ensuring the top of the dough in the bowl, now becomes the bottom and is in contact with the worktop.
  • Next it is important to create tension in the dough. Pull one side out and press diagonally across to the opposite side. Repeat, turning the dough after each pull and tuck, shaping the dough into a rough log as you do so. The dough should look like the picture below, without any sticky dough present.
FF Plaited Seeded Top Wholegrain Spelt Bread
The proved dough ready to be divided into three for plaiting.
  • Weigh the dough and then divide the weight by 3.
  • Cut the dough into 3 equal sized pieces.
  • Roll out each piece until it measures 35cm/14″.
  • These will be numbered 1, 2 and 3 from left to right.
  • Place 3 on top of 1 and press together to secure.
  • Next place 2 on top of 3 and again press to secure. You are now ready to start plaiting the bread. Note, each time a dough strand is moved, ensure that the plait  is tight. If the plait is too loose it will be difficult to transfer to the greased baking tray. Also the plait definition may become lost during the second prove and baking.
  • Each strand will have a new number when moved. The middle will always be 2, left 1 and right 3. The pattern is 3 over 2 then 1 over 2. Otherwise known as right over middle, left over middle.
  • To start plaiting place 3 over 2. Moving 2 to the right as it becomes 3.
  • Next 1 over 2. Moving 2 to the left as it becomes 1.
  • Continue until the plait is complete.
FF Plaited Seeded Top Wholegrain Spelt Bread
Showing the plaiting process.
  • Gently tuck and press the ends together, in the same pattern, at the bottom of the plait.
  • Place the plaited bread diagonally on to a baking tray. Use both hands to support the plait as it is moved.
FF Seeded Top Wholegrain Spelt Bread
The completed bread plait.
  • Brush the plait lightly with room temperature water and then sprinkle over the mixed seeds.
FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread ready for its second prove.
  • Cover with a clean tea towel and leave until doubled in size, 30-40 minutes.
  • While the dough is having its second prove preheat the oven to 240C/220C fan, gas mark 9.
FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread ready for the oven.
  • Just prior to placing your bread on the oven, add a small pan with 1cm water to the bottom of the oven. This will help the crust expand before it sets and hardens.
  • Once doubled in size remove the tea towel and place the bread into the centre of the oven.
  • Bake at the hottest temperature for 5 minutes and then reduce the temperature to 220C/200C fan, gas mark 7. Allow to bake for a further 30-35 minutes.
  • The bread is baked when it is a deep golden brown and sounds hollow when tapped.
  • When baked remove the bread from the oven and immediately transfer to a cooling rack.
FF Plaited Seeded Top Wholegrain Spelt Bread
Plaited Seeded Top Wholegrain Spelt Bread

Such a beautiful loaf. Tempted though you may be, leave the bread to cool completely before slicing. Doing so allows the bread to slice properly and cooling bread is also better for digestion.

FF Plaited Seeded Top Wholegrain Spelt Bread
Sliced Plaited Seeded Top Wholegrain Spelt Bread.

Slice and serve the bread as you would any other loaf. Accompanying soup, a hearty Spicy Sausage Bean Casserole, or as toast and sandwiches.

Double wrap in cling film and freeze for one month. Allow to defrost at room temperature, place in a moderately hot oven for 5 minutes and it will taste freshly baked.

To store, place in a bread bin or wrapped in baking parchment. Eat within 4 days.

If you have enjoyed this recipe for Plaited Seeded Top Wholegrain Spelt Bread then you may also enjoy these:

Baked Cheese Olive Ciabatta Bread

FF Plaited Seeded Top Wholegrain Spelt Bread
Baked Cheese Olive Ciabatta Bread

Easy Homemade Cottage Loaf

FF Plaited Seeded Top Wholegrain Spelt Bread
Easy Homemade Cottage Loaf

Seeded Cob Loaf

FF Plaited Seeded Top Wholegrain Spelt Bread
Seeded Cob Loaf

Baking bread at home is a deliciously rewarding experience. Even if you live close to a great bakery, the aroma of home baked bread only comes from making your own. Recipes can be tweaked for those with dietary restrictions. For example, leaving the seeds off of this loaf still results in an amazingly light, healthy, wholegrain bread. Your adaptations make each loaf baked suitable for sharing.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the express written permission of the owner. Please see my Disclosure Policy.

 

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