Spelt cookies baked at home are flavorful and natural! This is a recipe all its own. You can make amazing cookies without eggs, milk, or raising agents with just four ingredients.
Components:
- 160 grams of spelt wholemeal flour. 2000 – One complete cup
- A half-classic cube (or vegetable cube) is 100 grams of butter.
- 50 g of paste-style natural peanut butter
- 80 grams of brown or cane sugar, four heaping teaspoons, and a generous pinch of salt (do not omit).
Spelt cookies
Step 1: Mix the loose ingredients
Place 160 grams of wholemeal spelt flour (type 2000)—made from whole spelt wheat grains—into a bowl. Incorporate 80 grams of cane or brown sugar and a hefty dose of salt as well. Combine the ingredients.
Advice: You can either add 100 grams of erythritol or use ordinary sugar in place of brown sugar. It is likely that you may need to reduce the amount of butter used in the dough if all you have is light spelt flour.
Step 2: Add butter and paste
In a dish, combine 50 grams of natural nut paste (I used the traditional, additive-free peanut paste) and 100 grams of cubed cold butter.
Advice: A baking plant can be used to shape the butter into cubes. You can remove the salt from the syntax if you are using salted butter or peanut paste. Should the paste be sweetened, then reduce the sugar content correspondingly.
Step 3: Knead the dough and go down
Using your hands or a mixer fitted with shortcrust pastry hooks, knead the ingredients. Make an effort to finish it promptly. Roll the dough into a sphere. After wrapping it in clear cling film, refrigerate it for an hour.
Advice: The dough can be refrigerated for up to overnight. But when you take it out, it gets much brittle and harder. After putting it back on the counter to soften it, plasticize it in your hands.
Step 4: Cut Cookies
Already have the oven preheated? Preheat to 175 degrees with the fan function or 185 degrees with the top/bottom baking option.
After the dough has chilled, place it on a sanitized counter or pastry board. There is also a requirement to dust the worktop with flour. One dough piece at a time, cut it off. Roll out the cut portion to a cake thickness of 5 mm. To cut out the cookies, use a circular cookie cutter that measures 6 cm in diameter.
Position a dependable parchment paper sheet on a slender baking tray. Arrange the cookies on a baking tray so that they are not too far apart from one another. After cutting out the first cakes, knead the remaining dough, then roll out into the dough again after adding a piece of fresh dough. Remove another section. After cutting, it’s a good idea to store any remaining dough in the refrigerator if you’re working slowly and the dough has become somewhat soft.
I make two batches of spelt cakes. I therefore use two baking trays and two baking paper sheets. I get ready to alternately put the other batch in the preheated oven while the first one bakes.
Step 5: Bake the cookies
After preheating the oven to 185 degrees, place the cookie pan inside. Choose the oven’s center rack. If you bake the cookies on smaller trays (like I did) rather than a thin baking tray from the oven equipment, then put them on the equipment’s preheated wire rack.
Bake for approximately fifteen minutes, or until the spelt cookies begin to softly brown. But watch them closely in the oven to make sure they don’t overcook. You can remove the cookies from the oven right away and place another batch inside the chamber. The biscuits are shortbread, so take caution. Remove them from the baking tray only when they have totally cooled.
Should the spelt biscuits not be consumed on the day of baking, they can be stored in a haversack or a kitchen cabinet after being lightly wrapped in breakfast paper, a standard bag, and then breakfast bags. It is preferable to place them in a dedicated box meant for storing tins or baked products, though. They stay fresh for three days or less.
Enjoy your food!
