John Myers
Ingredients for 1 servings:
- 200 g spelt flour type 630 (wheat flour also works)
- ¼ pack of baking powder
- 50 g cornstarch
- 50 g almonds, ground
- 60 g sugar
- 30 g glucose
- 1 packet of vanilla sugar
- ¼ tsp cinnamon powder
- ¼ tsp ginger powder
- ¼ tsp clove powder
- 1 pinch of salt
- 125 g margarine (e.g. Alsan-s)
- 3 tbsp applesauce (egg substitute)
Instructions
Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes
simple, also suitable for fructose intolerance in small quantities
First, put all the dry ingredients in a bowl. Add the applesauce and soft margarine and knead well. The dough shouldn’t be too moist, so it’s a good idea to add a little flour or ground almonds (you’ll notice this while kneading). Form a ball of dough. Place the finished dough in a freezer bag and place it in the refrigerator for 1/2 hour. On a floured work surface, roll out the dough with floured hands in small portions about 5 mm thick and cut out cookies. Place the cookies on a baking sheet lined with baking paper and bake in a fan-assisted oven at 150 degrees Celsius for about 25-30 minutes. The specified amount is enough for 2 baking sheets, which can be baked together using a fan-assisted oven. The cookies taste particularly good with lemon glaze. This can be easily made from about 150 g of icing sugar, 2 tablespoons of lemon juice, and 1 tablespoon of water.
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