Spelt Spice Cookies
Yes it’s official, we’re baking, testing and posting Christmas recipes from now until the 24th December. This recipe is made with all the traditional Christmas spices but we are using a wholemeal spelt four instead of wheat flour. This gives the cookie/biscuit a nice grain to the texture of the crumb. We’ve had a lot of requests for spelt flour products and since we already have sacks of the flour at the shop we thought we’d experiment. We use this flour also in our Wholemeal Spelt Sourdough (available Saturday’s & Sunday’s at the shop and market)
100g brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1/2 ground cardamon
1/2 tsp ground nutmeg
2 Tbsp water
slivered almonds to garnish
Pre heat oven to 180C. You will need 3 baking trays.
Beat together the butter and brown sugar with an electric mixer until creamy.
Add flour & spices to the butter mixture and mix until just combined (maybe a little crumbly).
To form the dough add the 2 tablespoons of water and knead dough together slightly
Flatten the dough and wrap in plastic wrap and refrigerate for 15 minutes.
To roll the dough out lay the dough between two sheets of greeseproof paper and roll dough to approximately ‘cheese cracker’ thickness.
Refrigerate in sheet for for 10 minutes, it’s easier to cut chilled dough.
Cut out biscuits with your preferred cookie shape. I used mini circles which made about 45 and place the biscuit shapes onto a non stick baking tray.
Decorate with slivered almonds if you wish.
Bake biscuits for 10 minutes. The biscuits will be golden brown due to the spelt.
Allow to cool or scoff them while warm.. ha ha
The biscuits will keep for 10 days in an airtight container.