John Myers
Ingredients for 1 servings:
- 500 g spelt flour type 630
- 250 g sweet cream butter
- 250 g raw cane sugar
- 1 pack of cream of tartar baking powder
- 6 egg yolks
- 3 tbsp crème fraîche
- 1 packet of vanilla sugar
- n. B. spelt flakes
- n. B. Cocoa
- n. B. Rum
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 30 minutes
Put the spelt flour, cream of tartar, cold butter, egg yolk, raw cane sugar, vanilla sugar, and 3 tablespoons of crème fraîche into a bowl and knead until you get a smooth dough. The dough should ideally be refrigerated overnight before baking, but it’s even better if it’s rested in the freezer for a few days. I also like to mix the dough with spelt flakes or use a little rum when baking chocolate cookies. It’s important that the cookies aren’t too close together on the baking sheet, as they’ll expand during baking. Bake the cookies at 200°C (top/bottom heat) for about 10 minutes.
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