Date crunchy cookies

Ingredients for 1 servings:

• 100 g butter, very soft
• 100 g raw cane sugar
• 2 eggs
• 1 tbsp rum
• 1 tbsp spice mix, Hildegard v. Bingen (recipe in my profile)
• 200 g date(s), dried
• 100 g walnuts, ground
• 100 g spelt, crushed
• 100 g spelt flour, 630
• 20 g spelt flakes, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Digestive aid, makes approx. 35 pieces

Cream the butter with the eggs, sugar, rum, and spice mix until fluffy. Chop the dates and shred them together with the flakes and bran in a food processor until finely chopped 2-3 times. Then stir in this mixture along with the nuts and flour. Either place small heaps on a baking sheet or use the gingerbread cloche to form cookies and place them on the sheet. Alternatively, spread the dough on a baking sheet and cut into diamond shapes after baking. Bake the whole thing for about 15 minutes at 170°C. Then let it cool and decorate with chocolate if desired. If you spread the dough on a baking sheet, the baking time is slightly shorter, as the dough will not be as thick as if it were in heaps. Tip: These cookies are an excellent digestive aid. 1-2 cookies on an empty stomach or between meals will stimulate digestion and ease bowel movements!