Coconut-lemon hearts

Ingredients for 1 servings:

• 180 g spelt flour, type 1050
• 90 g raw cane sugar
• 75 g coconut oil
• 50 ml water
• 1 tsp, heaped cream of tartar baking powder
• 1 lemon(s), organic, zest of which
• 1 pinch of sea salt
• ½ tsp vanilla, real, ground
• 100 g desiccated coconut
• 75 g powdered sugar, made from raw cane sugar
• 1 ½ tbsp lemon juice, freshly squeezed
• 20 g desiccated coconut

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

heavenly aromatic cookies, not just for Christmas

For the dough, briefly grind the coconut flakes a little finer in a blender (e.g., Moulinette). Melt the coconut oil. Blend the coconut flakes and coconut oil with the remaining dough ingredients until you have a smooth dough (blender with a dough hook). Wrap the dough in cling film and place it in the refrigerator for about 1 hour. Then roll out the dough to about 0.5 cm thick. I always do this between a layer of baking paper (bottom) and the cling film (top) that I used to wrap the dough. Shape the dough into hearts and place them on two baking sheets lined with baking paper. You can place the cookies close together, as they won’t spread. Then bake the sheets one after the other at 180°C (top and bottom heat) on the middle rack for about 10 minutes until light brown (baking time will depend on your oven!). Then let the cookies cool completely on a wire rack. Mix powdered sugar and lemon juice to make a thick glaze. Brush it onto the cookies using a pastry brush. Sprinkle the still-wet glaze with a little coconut flakes. It’s best to glaze only four cookies at a time, sprinkle with coconut flakes, and then decorate the next four cookies until all the cookies are used up. Allow the glaze to dry thoroughly, then store the cookies in a cool, dry place in a tightly sealed container. The specified amount is sufficient for 60-65 cookies.