Beetroot, Chocolate and Ginger Spelt Cookies


Different and delicious, these beetroot, chocolate and ginger spelt cookies will set your palate alight. Another fabulous recipe from legendary food stylist and caterer Kate Wesson, with mouth-watering photography from Charlotte Tolhurst, the UK’s leading food photographer. Bake these morsels for a classy dinner party treat, or keep them in a tin at home and eat them all yourself! Being selfish and gluttonous has never been so good…

Preparation time: 20 mins
Cooking time: 15 mins
Serves: makes 15 – 20


1 cup spelt flour
2 tbsp coco powder
1 tsp Ground ginger
1 tsp Baking powder
½ tsp salt
½ cup good quality dark chocolate chunks
2 tbsp butter
½ cup brown sugar
1 small beetroot grated
1 egg and 2 egg whites whisked to fluffy consistency
3 tbsp chopped stem ginger
15- 20 pecans or any nut of your choice


Preheat oven to 177ºC / 350ºF / Gas Mark 4.

– With an electric hand whisk cream together the butter and sugar.
– Combine the spelt, coco powder, ground ginger, baking powder and salt.
– Add the spelt mixture to the creamed sugar, combine throughly.
– Add the egg and egg whites to the mixture. Next add in the grated beetroot, choclolate chunks and chopped stem ginger.
– Spoon 2 tbsp mounds on to a greased baking tray, allowing space between for expantion. Top each cookie with a pecan or some chopped nuts of your choice.
– Bake in the oven for 15 mins or until slightly firm to touch.

Serve, eat, enjoy!


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