Orange and cinnamon cookies with caramel filling

Ingredients for 1 servings:

• 230 g spelt flour type 630
• 75 g starch flour
• 250 g butter, soft
• 120 g powdered sugar
• 2 tsp orange peel flavoring
• 3 tsp cinnamon powder
• 1 cup of caramel cream (caramel spread)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Christmas cookies

Using a mixer, make a shortcrust pastry from the ingredients. Chill for at least 1 hour. Preheat the oven to 150°C (fan/convection oven). Line a baking sheet with parchment paper. Form the dough into small balls and flatten them on the baking sheet. Using a fork works well. Add a little flour at a time, otherwise they’ll be quite sticky. The cookies should all be roughly the same size. Bake for about 10 minutes and let cool briefly. Spread some of the room-temperature caramel spread on the bottom of one cookie and “stick” it together with a second cookie. Then refrigerate briefly to allow the caramel to set.