Ingredients
| 55 g Nominal wholegrain spelt flour 50 g fine wheat flour 20 g corn starch (vanilla pudding) 80 g cane sugar 1/2 TBSP black treacle (up to 2/3 TBSP) 6 g vanilla sugar 50 ml oil 3 TBSP plant butter 1 TBSP rum 2 g baking powder about 3/4 g salt 1/4 TSP cinnamon |
| Coating: ca. 60-70 g coarsely chopped hazelnuts |
How to prepare
Thoroughly mix the dry ingredients, add the liquid ones and process them into a dough. Let it stand for a while. Use the dough to form small balls (about 1.5 cm diameter) and coat them with the coarsely chopped hazelnuts. Place them on a baking tray covered with a sheet of baking paper.
