Spelt cookies

Preparation time: 10 minutes Dough cooling time: 1 hour Baking time per tray: 15 minutes Number of servings: 21 cookies Per 100 g: Energy value 515 kcal Carbohydrates 50 g - Of which sugars 23 g Protein 10 g Fat 30 g Diet: vegetarian.

• 160 g wholemeal spelt flour, type 2000 - 1 full cup
• 100 g butter - half a classic cube (or a plant-based cube)
• 50 g of natural peanut butter - paste
• 80 g brown or cane sugar - 4 heaped tablespoons
• a large pinch of salt - do not skip it

Spelt cookies

In one bowl, place 160 grams of whole-wheat spelt flour, type 2000, which is made from whole spelt grains. Add a generous pinch of salt and 80 grams of brown or cane sugar. Mix thoroughly.

Tip: You can substitute regular brown sugar or add 100 grams of erythritol. If you only have light spelt flour, you'll probably need to add a little less butter to the dough.

Add 100 grams of diced cold butter and 50 grams of natural nut paste (I used classic peanut paste without any additives) to a bowl.

Tip: You can substitute a cube of butter with a baking plant. If your butter/nut spread is salted, omit the salt from the ingredients. If the spread is sweetened, reduce the amount of sugar accordingly.

Knead the ingredients by hand or in a mixer with a dough hook. Try to work quickly. Form the dough into a ball. Wrap it in clear plastic wrap and refrigerate for one hour.

Tip: The dough can be refrigerated overnight. However, it will become much harder and crumbly once removed. Place it on the counter to soften slightly, then knead it with your hands.

Start preheating your oven now. Set it to 185 degrees Celsius with top/bottom heat or 175 degrees Celsius with convection.

Place the chilled dough on a pastry board or clean countertop. Dust the countertop with flour. Cut off a piece of dough at a time. Roll out the cut piece to a 5 mm thickness. Using a 6 cm round cookie cutter, cut out cookies. Line a thin baking sheet with a good sheet of baking paper. Arrange the cookies side by side on the baking sheet, leaving a small gap between them. After cutting out the first few cookies, knead the remaining dough, add a piece of fresh dough, and roll it out again. Cut out another portion. If you're going slowly and the dough has softened considerably, it's a good idea to store the remaining dough in the refrigerator after cutting.

I bake spelt cookies in two batches. So, I use two baking sheets and two sheets of parchment paper. While one batch is baking, I'm already preparing the second one and alternating between them in the preheated oven.

Place the cookie sheet in an oven preheated to 185 degrees Celsius (350 degrees Fahrenheit). Select the middle rack. If you're using smaller baking trays instead of the thin baking sheet provided with your oven (like I do), place them on the preheated rack provided with your oven.

Bake the spelt cookies for about 15 minutes (until lightly golden brown). Keep an eye on them to prevent them from browning too much. You can remove the cookies from the oven immediately and add another batch. Be careful, the cookies are fragile. Wait until they have cooled completely before removing them from the baking sheet.

If

If you don't plan to eat the spelt cookies on the day they're baked, after they've cooled, wrap them loosely in greaseproof paper, then wrap them in a regular bag or sandwich bag, and store them in a breadbox or kitchen cupboard. It's better to store them in a special baking box or tin. They'll stay fresh for at least three days, and maybe longer.

Enjoy your meal.