Spelt and Molasses Cookies

Make 16 cookies
by Tenina Holder

These little healthy numbers remind me of those pfeffernuse cookies you buy in packets at Christmas time...sort of. They are a bit more dense, and totally yummy cold from the fridge with the chocolate all nice and hard. In fact I would go so far as to suggest coating the entire cookie, but that is a bit of a pain...up to you.

The kids will like these. You will like these. Your German/Danish/Dutch grandmother will like these. (Assuming you have one!)

Christmas or no Christmas, enjoy!

Need

  • 55 g rolled oats
  • 1 cinnamon stick
  • 1 tbsp ground ginger
  • 4 cloves
  • 1 tsp Pink Salt Flakes pink salt flakes BUY
  • 2 tsp baking powder
  • 60 g coconut oil
  • 60 g organic molasses
  • 60 g pure maple syrup
  • 180 g white spelt flour
  • 20 g boiling water
  • melted dark chocolate to decorate
  • crushed nuts to decorate

Do

1  

Preheat oven to 180°C and line a baking tray with paper.

2  

Place oats, spices and salt into TM bowl and mill 10 sec/speed 10.

3  

Add remaining ingredients except chocolate and nuts and blend 10 sec/speed 5.

4  

Roll mixture into balls (approx 16) and flatten slightly using your fingers.

5  

Bake 10 minutes until dark just cooked around the edges. Remove and cool completely.

6  

Dip half of each cookie into melted chocolate and then into crushed nuts. I used pistachios for their brillianon the cookies.

7  

I used pistachios for their brilliant colour, I whizzed them 3 sec/speed 6 and then put them through a sieve so that I got rid of the dust which tends to look less pretty on the cookies.

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