PureSpelt flakes cookies
for approx. 40 cookies
125 g of butter, soft
125 g of raw sugar
2 tablespoons of concentrated pear juice (e.g. Birnel)
1 pinch of salt
1 tablespoon of vanilla sugar
75 g of raisins
75 g of PureSpelt flakes
150 g of PureSpelt half-white flour with 20% grist
1/2 teaspoon of baking powder
Whip the butter until it forms peaks. Add the raw sugar, the concentrated pear juice, salt, vanilla sugar and egg, stir until the mixture turns lighter. Mix in the raisins. Mix together the PureSpelt flakes, the flour and the baking powder, add to the butter mixture; fold everything together to form a dough. Cover and place in the refrigerator to cool for 30-60 minutes.
Using a spoon cut the dough into walnut-sized heaps and arrange them with suitable spacing on a baking tray lined with baking paper.
Bake for 12-15 minutes in the middle of an oven preheated to 180°C.
The cookies will keep for 2-3 weeks if stored in a cool, dry place.
IG Dinkel, Judith Gmür-Stalder