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!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 55 Grams rolled oats
- 1 cinnamon stick
- 1 Tablespoon ground ginger
- 4 cloves
- 1 Teaspoon pink salt flakes pink salt flakes BUY
- 2 Teaspoons baking powder
- 60 Grams coconut oil
- 60 Grams organic molasses
- 60 Grams pure maple syrup
- 180 Grams white spelt flour
- 20 Grams 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 Thermomix 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.
