Chocolate spelt shortbread

Ingredients for 1 servings:

• 75 ml cream
• 1 tbsp cocoa powder or espresso powder
• 150 g butter, soft
• 120 g raw cane sugar
• 250 g wholemeal spelt flour
• 60 g cornstarch
• 50 g chocolate coating, whole milk
• 50 g dark chocolate coating
• some milk, if necessary

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A crispy classic with double chocolate flavor. Makes approximately 40 pieces.

Heat the cream in a saucepan and add the cocoa powder, mix thoroughly, and let cool again. Cream the butter and raw cane sugar until fluffy and stir in the cream. Mix the wholemeal spelt flour and cornstarch, gradually add to the butter, sugar, and cream mixture, and mix thoroughly. If the dough is too firm to pipe, knead in a little more milk. Preheat the oven to 200°C (top/bottom heat, fan: 180°C) and line a baking tray with baking paper. Fill the dough into a piping bag fitted with a medium-sized star nozzle and pipe straight or S-shaped strands, or other shapes, approximately 5 cm long, onto the baking tray. Bake for approximately 15 minutes, remove from the tray using the paper, and let cool on a wire rack. Melt the chocolate coating according to the package instructions and drizzle half of the cookies with milk or dark chocolate coating. Tip: Instead of cocoa, you can also mix in 1 tablespoon of instant espresso powder for a delicate mocha flavor.