Ingredients
| 140 g Nominal wholegrain spelt flour 90 g fine cane sugar 1 pkg. vanilla sugar 2 TBSP agave syrup 50 - 70 g hazelnuts 120 g butter 5 g soda 1 TBSP water 1 TSP cinnamon (ca. 3g) a pinch of salt 2 TBSP chia seeds |
How to prepare
Beat the butter with sugar in a food processor. Mix the flour with soda, salt, nuts, cinnamon and seeds adding them gradually to create the dough. Then add the agave syrup and a spoon of warm water. You can also flavour it with bio lemon peel.
Let the dough stand shortly, and you can proceed to forming the cookies. The size is your choice. Place small balls (about 2 cm diameter) on a sheet of baking paper, use your palm to press them down slightly, or you can also press them using a meat mallet (the waffle pattern). The resulting cookies should be flat (maximum 5 mm height). When placing the cookies on a baking tray, consider that they will rise a bit increasing their volume.
Bake them in a preheated oven at 150-160 °C for about 15 minutes until slightly brown.
If you store the cooled off cookies in a sealed jar, they will stay deliciously crunchy. If they stay out, they will become moist but still very good.
Our tip: The playful ones among you may want to try making small egg-shaped cookies.
