Wholegrain spelt jar cookies

Baking mixture and recipe from Gasthof HUEBER - the top inn in Brüdl.

Baking mixture:

  • 140 g wholegrain spelt flour
  • ½ tbsp baking soda
  • ½ tbsp salt
  • 125 g brown sugar
  • 150-200 g chocolate chips & walnuts
  • 125 g butter (soft)
  • 1 egg
  • 1 tbsp honey
  • (Lemon zest)
  • Herbs and spices (to taste) 

Prepare the baking mixture in a jar. Pour all of the ingredients into a preserving jar. Print out the recipe below, and attach it to the lid with a ribbon. 


Knead the baking mixture with 125 g soft butter and an egg. Shape the mixture into cookies, and bake on a baking tray at 180°C (gas mark 4) for 8-10 minutes.

Tips from a master baker:

  • Beat the softened butter, sugar, honey and lemon zest together until frothy, then gradually add the eggs. Add herbs/spices to taste.
  • Sift the flour and baking soda together, and carefully stir them into the foamy mixture with a spatula.
  • Preheat the oven to 180°C (gas mark 4). 
  • Either use a spoon to form small blobs of the mixture on the baking paper, or make a roll with cling film, and cool or freeze it. Perfect for when those unexpected visitors show up! If necessary, cut thin slices from the roll and place them on a sheet of baking paper.
  • Bake at 180°C for approx. 9-12 minutes.
  • The cookies will still be very soft when the baking time is over. Leave them to rest on the baking tray for another minute. Then remove them from the tray, let them cool, and enjoy!