John Myers
Ingredients for 1 servings:
- 200 g spelt flour (wholemeal)
- 100 g amaranth, finely ground, preferably fresh
- 1 tsp, crushed cream of tartar baking powder
- 150 g sugar, fine
- 80 g butter, soft
- 1 m.-sized egg(s)
- 1 tsp, levelled lemon zest, grated
- 2 tbsp lemon curd, or cream
- 50 g cranberries, finely chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
for approx. 55 pieces
Cream together the butter, sugar, egg, salt, lemon zest, and lemon curd or cream until creamy. Mix the flour, amaranth, and baking powder and knead into the butter mixture with the cranberries (using a food processor/dough hook). Roll out the dough to a thickness of 3–5 mm and cut out round shapes. Place on two baking sheets lined with baking paper and bake in a preheated oven at 180°C on the middle rack for 8–10 minutes until golden brown. Tip: Spreading lemon curd over the dough before baking makes the cookies even fruitier. Or for double the enjoyment, fill two cookies with lemon curd. The cookies taste delicious even without the cranberries.
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