John Myers
Ingredients for 1 servings:
- 200 g butter
- 6 tbsp flaxseed meal
- 250 g sugar
- 180 g wholemeal spelt flour
- 180 g wheat flour
- 1 tsp baking powder
- 1 pinch of salt
- 2 tsp vanilla sugar
- 100 g white chocolate, chopped
- 100 g chocolate, dark, chopped
- 200 g cranberries, dried
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
without egg
Heat the butter in the oven until very soft and slightly runny. Add a little warm water (about 3 tablespoons) to the linseed until swelled and mix well. Then cream the sugar, swollen linseed, and softened butter. Add the flour, baking powder, salt, and vanilla sugar, and knead with a dough hook until you have an almost crumbly dough. If the dough is too dry, add a little milk or vegan milk substitute. Finally, mix in the chocolate and cranberries and knead well. Drop the dough onto a baking sheet using either a tablespoon for 18 large cookies or a teaspoon for 36 small cookies and press down lightly. Bake the cookies in a hot oven at 175°C (convection oven) for about 10-15 minutes. They will then have an almost foamy consistency and be lightly browned. Important: Remove the cookies from the oven and let them cool completely, as they will harden considerably.
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