John Myers
Ingredients for 1 servings:
- 250 g wholemeal spelt flour
- 120 g sugar
- 100 g butter
- 1 egg(s)
- 1 tbsp honey
- 1 pinch of cinnamon
- 1 pinch of nutmeg
- 1 pinch of salt
- 1 tbsp almonds, ground
- Apricot jam
- Chocolate coating
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 52 minutes
wholesome cookies with apricot jam
In a bowl, knead all ingredients, except the jam and chocolate coating, into a dough. Wrap the dough in cling film and refrigerate for at least 1 hour, or preferably overnight. Roll out the dough thinly and then cut out small circles. I use a shot glass for this. Place the dough circles on a baking sheet lined with baking paper. Bake in an oven preheated to 170°C (top/bottom heat) for about 12 minutes. Spread half of the cooled biscuits with apricot jam and cover with the other half of the biscuits. Dip the biscuits halfway into the melted chocolate coating and place them on the baking paper to dry.
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