food 4 tots

Wholemeal cookies

wholesome cookies, whole wheat cookies, toddler, kids, baking, healthy cookies, Food-4Tots


Source: 菓子学校(3) – 饼干&酥饼

Makes: 52 cookiescookie cutter, wholemeal cookies, Food-4Tots

120g unsalted butter (I used Lurpak brand)
100g icing sugar
¼ tsp salt
50g egg mixture (equivalent to 1 medium size egg approx. 60g) – at room temperature
120g low protein flour (I used cake flour) – note 1
130g wholemeal flour (fine grain) – note 2



  1. Whisk both types of flour and sieve. Set aside.
  2. Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Use an electrical mixer (note 3) to beat the butter until light and creamy.
  3. Add in sugar, combine well and beat until the sugar is dissolved.
  4. Then add in salt and combine well.
  5. Add in lightly beaten egg little by little. Combine well.
  6. Add in both types of flours in 2 to 3 batches. Use a rubber spatula to roughly combine the ingredients by using a mix of “cutting”, “pressing” and “scraping” actions. The direction for “pressing” is from inward to outward (note 4). Do not stir the mixture in a circular direction.
  7. Press the dough with hands to form a ball (but do not knead it). Divide the ball into two portions. Place each portion on a cling film and wrap the cling film into a square shape. Use hand or rolling pin to flatten the dough and place it on a baking tray. Refrigerate for at least 1 hour to firm up the dough.
  8. Remove the chilled dough from the fridge. Work with one dough at a time. Let the dough sit at room temperature for 1-2 minutes. On a lightly floured surface, roll and form the dough into cylinder shape. Place it in between two cling films. Use a rolling pin to roll the dough out to 3mm (1/8 in) thickness. Wrap the dough again and return it to the fridge, refrigerate or freeze until firm for about 15-20 minutes.
  9. Preheat oven to 170°C. Line baking trays with parchment papers.
  10. Remove dough from the fridge. Use a flower-shaped cookie cutter (refer to photo above) to cut out shapes and transfer to a lined baking tray. Arrange the cookies at 2cm apart. Use a round shape cutter to create an inner rim design. Then use a fork to create lines and dots for a flower (refer to photos below and note 5).
  11. Bake at 170°C for 12-15 minutes or until the cookies are pale golden (note 6). If the cookies show uneven colour, rotate the baking tray 180 ° towards the last 2 minutes. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 2 minutes.
  12. For any leftover dough, gather all the trimmings, re-roll and briefly refrigerate or freeze to firm up. Repeat until all the dough is used up.
  13. Remove the baking tray from the oven. Leave the cookies to cool slightly on the baking tray before transferring them onto the cooling rack to cool completely and become crisp. Then store them in an airtight container.


  1. Alternatively, you can use plain flour.
  2. Wholemeal flour (British) = whole wheat flour (America) (source: American cooking). If you do not have wholemeal flour, you can use 250g low protein flour.
  3. If you wish to halve the amount for this recipe, you can use a hand whisk instead of electrical mixer.
  4. To make sure all the ingredients are well combined, keep turning the mixing bowl when performing this step.
  5. Sprinkle some flour onto the cookie cutter and fork to avoid them from sticking to the dough.
  6. If your oven has no top and bottom heat, put the baking tray at the lowest rack. If your oven has top and bottom heat, put the baking tray at the middle rack, bake at 170°C for top heat and 130°C for bottom heat.
  7. Baking cookies with low heat helps to achieve the best flavour.
  8. Monitor closely the cookies towards the last 5 minutes. If the cookies turn brown too fast, reduce the temperature to 160°C for the last 3 minutes. Do not to overbake the cookies.
  9. You can use any type of cookies cutters to cut out shapes.
  10. You may need to bake these cookies in a few batches.
  11. Make sure your cookies are sent to the oven as soon as possible. So, preheating your oven just on time for this.


wholemeal cookies, whole wheat cookies, healthy cookies, toddlers, kids, baking, Food-4Tots


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  1. Joanne says:

    A nosebleed with too many cookies? I’ve never heard of that but it would make stealing cookies from the cookie jar impossible! These cookies sound so good and it’s even better that they’re good FOR you!

    • food-4tots says:

      Joanne: According to this link (, Traditional Chinese Medicine (TCM) provides another possibility of nose bleeding. It could be due to hyperactivity of the “yang” element (or the accumulation of heat factor due to diet) or deficiency of the “yin” element in the body (due to the lack of body fluids). Hence, it’s recommended to avoid spicy, greasy, chocolate and cookies.

  2. That first photo is so cute :). These look wholesome and yummy. The best of both worlds.

  3. Mabel says:

    My sis and I used to get bleeding noses from eating any type of junk food or processed food like chocolate, chips, cookies etc. Thankfully we’ve outgrown it. I think my daughter has the same thing as me. Her nose bled after eating hot cream puffs. My Mum used to make me use shallots to stop the bleeding. True story! I’ll try this recipe out soon and let you know how I get on.

  4. muppy says:

    these look gorgeous 🙂

  5. Alice says:

    What a beautiful edible crunchy little cookies! I am sure my son will love it too… 🙂

  6. peachkins says:

    what cute cookies!

  7. Little Inbox says:

    Beautiful cookies! Doesn’t look like it’s home made. So professional.

  8. Priya says:

    They looks damn pretty..

  9. OMG this is the CUTEST cookie styling I’ve ever seen! So unique and original!! Looks delicious too. 🙂

  10. tigerfish says:

    You mean your son actually flip through cookbooks!? :p …but it’s ok….his mom can cook and bake so well – 难不倒妈妈 🙂

    The cookies really look crispy thin. I think I can eat non-stop.

    • food-4tots says:

      Tigerfish: He loves books especially my cookbooks. Sometimes we even fought with each other to get the book. Weird huh? lol! Thanks for your extra large 高帽!妈妈不是万能的!

  11. When you said, you son gets nose bleeding after having too much cookies, it gets me thinking of whether is 熱氣 in chinese.
    The cookie are beautiful, no wonder your son keeps coming back for more. I wish to have some too if I could. 🙂

  12. They look great! Really impressed with the end result. Sorry to hear about your son’s nosebleeds tho.

  13. Alice says:

    Wow, so pretty and healthy yummy cookies 🙂

  14. Ching @ LCOM says:

    Gorgeous! I like how you shape the cookies.

  15. noobcook says:

    these cookies are really pretty and wholemeal flour sounds extra healthy =)

  16. Margaret says:

    My 7-year son has been susceptible to nosebleeds from toddlerhood. When I read that bioflavoids strengthen blood capillaries, I started feeding my son freshly peeled oranges a few times weekly. The oranges are not peeled too cleanly. I leave on as much as possible the membranes and white peel as the bioflavoids are found in those parts of the orange. My son has learned that the cure to stop his nosebleeds are in the white peel of the orange so he never complains about the “strings”. I am so pleased that I have found a cheap, drug-free and very healthy way to stop the nosebleeds. He hardly gets them anymore. But when he does get a small nosebleed, I know it is time for my son to eat an orange three times a day for a couple of days. And that has never failed to take care of the problem.

  17. ElynneQ says:

    Very creative & irresistable!

  18. Tiffany says:

    I can’t find wholemeal here can I substitute for whole wheat? And my daughter is turning 1 what other great snacks can I share at her bday party for younger kids that other parents will like too?

  19. Missyj says:

    Hi, may I know which brand of whole meal flour you use? I’m from Singapore too

  20. Channy says:

    Hi! I chanced upon your blog recently and I just love every cookie recipe and photo in your blog! Every cookie is so beautifully and professionally baked. I particulary like the Thumbprint cookies, so cute and lovelingly green. BTW, how did you make your cookies so uniform in size and thickness, like the wholemeal cookies? Whenever I roll out my cookie dough, it’s always in different thickness with the edge of the dough thinner than the centre. And by the time I cut out the shape of cookie with a cookie dough, lift it from the table top, it’s almost always out of shape. How do I fix this problem? Pls advise me. Thanks so much.

    • food-4tots says:

      Channy: Thanks for your compliment!! Sorry, I don’t have any Thumbprint cookies recipe on my blog. May I know which one do you refer to? I think you need to chill your dough for a while before cutting. Hope it helps! Please refer to my wholemeal cookies recipe for more tips. 😉

  21. Laura says:

    I have a question: If I use salted butter, should I opt out the salt or should I still use a little bit?

    • food-4tots says:

      Laura: If you want to use salted butter, then you can omit the salt in the recipe. However, there is a risk that your salted butter may contain more salt than what the recipe calls for. Anyway, the decision is still yours. 😉

  22. Serene says:

    My dear, I’m so admire your creativity! 🙂

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