Homemade spelling biscuits smell delicious and organic! This alone is a recipe. With just four ingredients, you can bake delicious cookies devoid of eggs, milk, and leavening agents.
Spelt Cookies Ingredients
The ingredients for Spelt Cookies are listed below:
160 grams of flour spelled whole grains. 2000: A single full mug
One hundred grams of butter makes one semi-classic cube (or veggie cube).
50 grams of natural peanut butter in paste form
Four heaping teaspoons,
80 grams of brown or cane sugar,
and a large sprinkle of salt (do not omit) are needed.
Spelt cookies
Step 1: Mix the loose ingredients.
Fill a bowl with 160 grams of whole grain spelled flour (type 2000), which is made from whole spelled wheat grains. Along with a large pinch of salt, add 80 grams of cane or brown sugar. Mix the ingredients together.
Advice: You can substitute ordinary sugar for brown sugar or add 100 grams of erythritol. If you have only light-spelled flour, you will likely need to use less butter in the dough.
Step 2: Paste in butter.
Combine 50 g of natural (no additives) nut paste (I used traditional) and 100 g of cubed cold butter in a dish.
Advice: If you want to form the butter into cubes, you can use a baking machine. If you use salted butter or nut paste, you can take the salt out of the mixture. Reduce the amount of sugar in the paste if you plan to sweeten it.
Step 3: Work up the dough and descend.
Using your hands or a mixer fitted with short-crust pastry hooks, knead the ingredients. Make an effort to complete it promptly. Shape the dough into a sphere. Cover the dish with clear plastic wrap and refrigerate for one hour.
Advice: The cake keeps well in the fridge for several hours or even overnight. However, it gets considerably harder and more brittle when removed. Plasticize it in your hands after putting it back on the counter to soften it.
Step 4: Make the cookie cuts.
Has the oven been warmed yet? Set the convection function to 175 degrees or the top/bottom baking option to 185 degrees to preheat the oven.
After the cake cools, transfer it to a pastry board or sterilized countertop. It is also required to sift flour onto the surface. Slice off a single dough piece at a time. Roll the sliced portion into a cake that is 5 mm thick. Use a 6-cm-round cookie cutter to cut out cookies.
Line a thin baking sheet with a reliable piece of parchment paper. Arrange the cookies on the baking tray so that there is minimal space between them. Knead the remaining dough after cutting the first batch of cookies, then roll it out again after adding a new piece of dough. Remove one more section. If you’re cutting slowly and the dough has become slightly soft, it’s a good idea to put the remaining dough in the refrigerator.
Two batches of spelling cakes are in the works. I use two baking trays and two sheets of baking paper because of this. As the first batch bakes, I get ready to alternately place the second batch in the preheated oven.
Step 5: Bake the cookies.
Preheat the oven to 185 degrees. Insert the cookie tin into the oven. Choose the oven’s middle shelf. Place the cookies on a hot wire rack if you bake them on smaller baking pans, as I do, instead of a thin oven tray.
Bake for fifteen minutes or until the cookies start to turn a light shade of brown. However, watch them carefully in the oven to ensure they don’t overcook. You can take the cookies out of the oven right away and replace them in the chamber with another batch. Take caution, since the cookies are delicate. When they are entirely cold, take them off the baking tray.
After being loosely wrapped in breakfast paper, a regular bag, and finally breakfast bags, the spelled cookies can be kept in a loaf pan or kitchen cabinet if they are not consumed the day they are baked. But it’s preferable to put them in a specific box meant to hold baked goods or cans. For no more than three days, they remain fresh.
Savor your food!
