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White Spelt and Pecan Cookies

Makes 12 cookies

These buttery, crunchy cookies are baked with white spelt flour and crowned with pecans.

Free from Egg, Soya


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  1. Pre-heat the oven.
  2. Rub some butter around the inside of two baking trays or insert a baking liner.
  3. Measure the flour and bicarbonate of soda into a mixing bowl, stir to combine then sieve into another bowl.
  4. Chop the butter into small cubes.
  5. Put the butter cubes into a mixing bowl, add the sugar and beat together until light and fluffy.
  6. Sieve the prepared flour into the bowl and stir to make a soft dough.
  7. Divide the dough into 12 piles and roll each into a ball.
  8. Place the dough balls onto the prepared baking trays.
  9. Flatten the dough balls gently with the back of a fork and press a pecan nut into the top of each one.
  10. Bake for 15-20 minutes.


2 x baking trays and 2 x mixing bowls


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

15-20 minutes
Delicious, nice and crunchy, very tasty - just some of the comments received on baking these biscuits. I made them slightly smaller so got 16 rather than 12 from the quantities given and baked them at a lower temperature for 15 minutes. Such a simple, quick recipe and after a week, they were still as crunchy as the day they were made. Willl definitely be making again and intend to alter the recipe slightly to make gingernuts.
By Fiona
02 Mar 2021
These are delicious, I just used 75g of light brown sugar as other people recommended & will just add chopped pecans into the mix for a more even spread.
By Vicky rattenbury
14 Jan 2021
Crisp biscuits with a good flavour.
By Liz
29 Aug 2020
I made a couple of alterations to the recipe, using coconut sugar and walnuts (rather than caster sugar and pecans) and they were delicious, nice and crunchy. Will make again.
By Clare
20 Jul 2020
The best biscuits I have made. Made a few changes...added the following to the mix (I did not have any pecans, hence adapting the recipe): Toasted and roughly chopped (removed skin after toasting) 20 hazelnuts, also added a tablespoon of cocoa nibs, and the smallest of pinches of sweet cinnamon. Also, I purposely made eight large biscuits, rather than 12. They took a little longer to back, but easier to fit onto my baking try. Trust me, very very tasty (but I love hazelnuts). First time baking with spelt flour. Extremely tasty. I am going to try a spelt pasta recipe now!
By Warts
02 Mar 2019
Surprise guests coming within the hour? then this biscuit is the answer. I telephoned for some help and was directed to two recipes but chose this one. Very tasty light and crisp, and was rewarded by many compliments. thank you Doves Farm.
By Stephanie
22 Aug 2018
Lovely biscuits. always a success with everyone and I have to constantly make them!
By E Rowland
15 Aug 2018
These are delicious, very similar in taste to digestive biscuits. I found them a little dry so next time I bake them I will coat them in dark chocolate instead of pecans. Homemade plain chocolate digestives!
By Mrs Sheila Pinney
10 Jan 2016
these cookies are so easy and so tasty but you must not leave for more than 10 minutes without checking. They burn easy.
By Mr robert williams
21 Mar 2015
WOW! These cookies are absolutely scrumdidiumptious :) I used Wholemeal Spelt flour, raw sugar and walnuts. The recipe is so easy and prep time is minimal. I couldn't stop eating them and am about to make another batch:)
By Mr Damian Commane
04 Jan 2014
These are absolutely delicious! Never made cookies before and these turned out great, like shortbread and very buttery. I used walnuts instead of pecans and they were yummy!
By Miss Katy Tadayon
21 Dec 2011

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