Ingredients
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105 g Fine wholegrain spelt flour 105 g fine wheat flour 180 g plant fat 70 g brown cane powdered sugar 1 TSP ground flaxseed 1 TBSP hot water lemon peel glue with a preserve |
How to prepare
Beat the plant fat with cane powdered sugar thoroughly. You can use a coffee grinder to make the powdered cane sugar from its caster variation. Then mix in the flour, lemon peel with no prior chemical treatment and flaxseed “mash” (prepare it by mixing the finely ground flaxseed with hot water and letting it cool off).
Knead the dough well and pour it into a firm pastry bag with a decorating tip. Squeeze small bananas, crescents, S-shaped cookies or circles onto a baking tray with a sheet of baking paper. Bake in a preheated oven at 170 °C for about 13 minutes.
Once cooled off, glue the cookies together using a zesty preserve (for example currant) and dip them into the chocolate icing. Let them harden ideally on a cake rack.
