Wholemeal Breakfast Cookie

copyright Timber Baking 2019 – Christy Timon & Abe Faber

A wholegrain cookie to start your day – or end a meal


500.0g MG Spelt Flour
10.0 g Bran Flakes
10.0 g Toasted Wheat Germ
2.5 g Baking Powder
2,5 g Baking Soda
4.8 g Salt
213.0g Natural Cane Sugar
230.0g Butter, unsalted & cold
50.0 g Eggs
75.0 g Water, cold
2.5 g Vanilla Extract
Yields 48 - 2 1/4" round cookies, 1/4" thick


  1. Combine all dry ingredients in a mixing bowl. Cut in the cold butter into 1/2 peas size pieces. Stream in egg, mixed with vanilla and water.Mix until a smooth dough is formed. Shape a flat square, wrap and chill. 
  2. On a floured board roll to desired thickness. Cut cookies and make with the back of fork tines if desired.
  3. Bake on a parchment lined, or lightly greased cookie tray, bake at 300, 25-30 minutes – till lightly browned. 
  4. Cool on a rack. cookies will be crisp when cool. 
  5. Enjoy!


Course: Breakfast, Snack

Copyright ©TIMBER BAKING 2019 (Christy Timon and Abe Faber)