Honey maple cookies with spelt flour
Servings: 20 cookies
Ingredients
- ⅓ cup / 100 g maple syrup
- ⅓ cup / 100 g honey
- 2 ½ cups /300 g whole grain spelt flour
- ½ cup / 100 g butter, melted
- 1 large egg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
Instructions
- In a large bowl combine spelt flour, baking powder, nutmeg and cinnamon. Add all the remaining ingredients and stir until a soft dough forms. Wrap the dough in a plastic wrap and let stay in the fridge for 2 hours or overnight.
- Preheat oven to 350º F/ 180º C. Line two large baking pans with parchment paper. Roll out the dough between two sheets of baking paper and cut cookies with cutters (alternatively you can also make small balls with your hands, without using the cutters).
- Place the cookies on the prepared baking pans and bake for 10-12 minutes or until the edges start getting brown.
- Let the cookies cool for 2-3 minutes and then transfer them to a wire rack.
Notes
- You can store these cookies in airtight containers for 2-3 weeks.
- The quantity of flour is approximate: you may need a bit more to make a soft dough that can be rolled up.
- However in order to keep the cookies consistency soft and chewy, avoid using more flour when rolling up the dough. Using two sheets of baking paper for the rolling helps remove easily the cookies and transfer them to the baking sheet without ruining their shape.
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