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Canihua Lemon Cookies

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Ingredients for 1 servings:

  • 200 g wholemeal spelt flour
  • 100 g Canihua, freshly ground, as fine as possible
  • 1 tsp, crushed cream of tartar baking powder
  • 150 g brown cane sugar
  • 80 g butter, soft
  • 1 large egg(s)
  • 1 tsp lemon zest
  • 2 tbsp lemon juice, fresh
  • possibly oil

Instructions

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

Knead all ingredients. If the dough doesn’t hold together, add a little more oil. Form the dough into balls with your hands and place them on two baking sheets lined with parchment paper. Bake in a preheated oven at 180°C (convection oven) on the middle rack for 8-10 minutes until golden brown. Tip: If you like giant cookies, feel free to do so; in this case, the baking time will increase to about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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