This food recipe comes from organic farm Matthews Cotswold Flour’s and is a tasty sweet treat.

The salted honey and spelt cookies have just enough sweetness, thanks to the honey, and are beautifully balanced with a salty element.

This recipe makes 12 to 15 cookies, just enough to go around and have more than one during the festive period.

It only takes 25 minutes to prepare, plus chilling time, and the cookies only take 12-15 minutes to bake.

Thanks to its easy-to-follow steps, bakers can get the kids involved with making the dish.

Method:

First, add the butter, oil, brown sugar, and honey to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed for three to four minutes until well combined

Add the egg and vanilla bean paste and mix again for two to three minutes

Using a handheld spatula, fold in the flour, salt, and bicarbonate of soda until there are no lumps of flour left.

Use a tablespoon or a mechanical ice cream scoop to evenly portion the cookie dough into 12-15 pieces, and roll into balls. Put these on a baking tray lined with greaseproof paper and chill in the fridge for one hour.

Preheat the oven to 180 degrees celsius, and bake the cookies a few at a time (leaving plenty of space for spreading on the tray. I like to do four per baking tray so they stay perfectly round)

When the cookies are lightly golden brown around the edges, remove them from the oven and sprinkle with flaky salt.

Cool completely on the tray before serving.