Recipes

Spelt Cookies

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
250 g Unsalted butter 1 cup
140 g Caster Sugar ⅔ cup
1 only Egg Yolk 1 each
5 g Vanilla Extract 1 tsp
300 g Laucke Spelt Flour 1⅞ cups

Method

  1. Preheat oven to 180°C.

  2. Cream the unsalted butter and sugar.

  3. Add Egg Yolk to the creamed butter and sugar, and mix well.

  4. Add Vanilla Extract and mix.

  5. Add sieved Flour and mix to a clear smooth paste.

  6. Rest Cookie mix for 10 minutes prior to use.

  7. Remove from fridge, and cut into 1.5 cm thick segments and place onto tray.

  8. Place into the oven and bake at 180°C for 25 minutes. Cool, eat and enjoy.

  9. FINISHING TECHNIQUES:

    Place a whole hazelnut on top prior to baking.

    After baking spin dark and milk chocolate over the top.

    After baking, place a small dot of chocolate fondant in the centre with a whole roasted walnut attached.

  10. VARIATION:

    Break the Cookie Batter in half and add and mix 30 g of Cocoa Powder into one half.

    Roll out both halves and lay on top of each other.

    Roll up the 2 coloured dough pieces together into 1 long roll (2.5/3 cm x 30 cm long cigar) and place into the fridge, covered with plastic, and leave for 10 minutes.

Helpful Hints

  • Watch the baking very carefully, this product will colour quickly and is easy to burn.

  • Laucke Specialities
  • Yield: 20 (30 x 1.5 cm)
  • Bake: 25 minutes
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