Ingredients
| 120 g Nominal wholegrain spelt flour 120 g fine wheat flour 160 g plant fat for baking 100 g milled nuts (walnuts, hazelnuts) 50 g powdered cane sugar 2 TSP ground flaxseed 2 TBSP hot water |
| Coat with powdered sugar and vanilla |
How to prepare
Mix the ground flaxseed with hot water and let it cool off. Knead this “porridge” into the other ingredients (flours mixed with powdered sugar and milled nuts). Let the dough stand in cold for at least 30 minutes (can be overnight as well). Form the crescents placing them on a baking tray. Bake them for about 13 minutes at 170 °C. Cover them with a mixture of the powdered and vanilla sugar while still hot.
Tip: You can use a coffee grinder to make the powdered cane sugar from its caster variation.
