Monday, 25 May 2015

Organic spelt cookies


As the blog title says these Organic spelt cookies are made from Organic spelt flour, which produces a wonderful crumbly melt in the mouth cookie. The subtle nutty flavour of the spelt organic flour is delicious, sandwiched together with a spoonful of raspberry jam and a light dusting of icing sugar. Its a very light and crumbly cookie and I didn't allow any time to chill before rolling the pastry out and using a cookie cutter. This recipe is so short and simple, it just needs a little care when mixing and rolling out. The ingredients for the pastry are spelt organic flour, unsalted butter, caster sugar and bicarbonate of soda. This Doves recipe is very similar to my standard sweet pastry recipe, although the proportions are different.

There are different variations of this recipe, but this one is really simple to make.

Organic Spelt Cookies Ingredients, makes 16 biscuits or 8 cookies sandwiched together

115g Organic Spelt Flour (i use Doves)
75g unsalted butter
75g caster sugar
1 level teaspoon of bicarbonate of soda

Make sure your butter is at room temperature before beginning, combine flour, sugar and bicarbonate of soda, add diced butter and bring together with your hands, your looking for a stiff pastry, but don't overwork. Dust your work surface with the spelt flour so as to keep everything organic and roll out pastry to around 1/4 inch thick, cut out with a small round pastry cutter, and place on baking sheet, greased or on top of parchment paper. Bake in a preheated oven @ 180C standard/ 160C fan for 12 minutes. Allow to cool for ten minutes then place on cooling wire.

Turn 8 of the 16 biscuits upside down and drop a teaspoon of raspberry jam in the middle, sandwich together with the other plain half, then dust with some icing sugar. These Organic spelt cookies will keep well for a week in a sealed container.

You can use this recipe without the bicarbonate of soda, to get a flatter more uniformed biscuits for Empire biscuits. Or you can roll original pastry into little balls, then slightly flatten and add any nuts of your choice. Will post more variations when I have time...




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