Step 1

Preheat the oven to 170°C / 325°F (fan-forced) and line a large, or two small baking trays with baking paper.

Step 2

Place the butter, honey and vanilla in the bowl of an electric mixer and beat, using the paddle attachment, until pale in colour and light and creamy in texture.

Step 3

Add the spelt flour, baking powder and cinnamon to a medium sized mixing bowl and stir to distribute evenly.

Step 4

Add the dry ingredients to the butter and honey mixture and mix on low speed until the mixture comes together to form a dough.

Step 5

Scoop generous tablespoons of the mixture into your hand and roll to form a ball. Place the ball on the baking tray and using your palm, flatten slightly. Continue until you have used all the dough.

Step 6

Bake the cookies for 12-14 minutes, or until they are just beginning to turn golden. The cookies will be crisp on the outside and slightly softer on the inside.

Step 7

Once cooked, transfer to a cooling rack to cool completely before storing in an air tight container in the pantry for up to one week.

Step 8

Preheat the oven to 170°C / 325°F (fan-forced) and line a large, or two small baking trays with baking paper.

Step 9

Insert the butterfly into the bowl and beat the butter, honey and vanilla, 2 minutes, speed 3.

Step 10

Remove butterfly, scrape down the sides and add the flour, baking powder and cinnamon.

Step 11

Mix on flour symbol, for 1 minute, scraping the sides a few times or until the dough just comes together in a soft ball.

Step 12

Assemble and cook from step 5 above.

Step 13

These can also be kept in an airtight container in the freezer.