PureSpelt "little rascal" cookies
for approx. 60 cookies
250 g of butter, soft
125 g of icing sugar
1 pinch of salt
1 teaspoon of vanilla sugar
1 egg yolk
300 g of PureSpelt white flour
2 tablespoons of corn starch
Icing sugar for dusting
Approx. 250 g of raspberry and/or redcurrant jelly for filling
Mix the butter until peaks are formed. Add the icing sugar, salt and vanilla sugar. Add the egg yolk and continue to stir until the mixture goes a lighter colour. Mix together the PureSpelt flour and the corn starch, add to the mixture and fold in to form a dough, do not knead. Wrap the dough in a transparent foil and place in the refrigerator to cool for 1-2 hours.
Remove the dough in portions and roll out on a lightly floured surface to a thickness of 2 mm thick. Cut out the bases and the covers (see the photo) and lay on a baking tray covered in baking paper, place in a refrigerator to cool.
Bake for 7-10 minutes in the middle of an oven preheated to 200°C. Remove from the oven and allow to cool on a grid.
Dust the covers with icing sugar.
For the bases, warm the raspberry and/or redcurrant jelly. Put a teaspoonful of jelly on each of the bases and spread evenly. Carefully place the covers on the bases and store in a cool place in layers in cake tins.
PureSpelt "little rascal" cookies can be stored in a cool dry place for up to 2-3 weeks.
IG Dinkel, Judith Gmür-Stalder