Ingredients
| 105 g Nominal wholegrain spelt flour 105 g fine wheat flour 70 g powdered cane sugar 140 g plant fat for baking 1 TSP flaxseed 1 TBSP hot water vanilla extract or vanilla sugar lemon peel |
| finishing: zesty preserve |
How to prepare
Mix the flours adding the fat, powdered cane sugar (you can use a coffee grinder to make the powdered cane sugar from its caster variation), vanilla extract (or replace a part of the sugar with the vanilla sugar), 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). The flaxseed soluble fibre will swell up creating a “mash”. Knead all the ingredients thoroughly and let the dough stand in cold for at least 30 minutes (can be overnight as well). Roll the dough flat (3 mm) and cut out the desired shapes placing them on a baking tray. Bake for about 12-13 minutes at 170 °C.
You can glue the ready cookies together using a zesty preserve (for example currant). It also looks nice when you leave a hole in the top cookie. Or you can use chocolate, another type of icing, nuts, etc. to decorate the top part. You can use various creams to glue the cookies together.
