SPECTACULAR CHRISTMAS COOKIES
By Teresa Cutter
What's great about it
155 g (5 oz) rolled oats
125 g (4 oz) wholemeal spelt flour
60 g (2 oz) coconut sugar
1/2 teaspoon baking powder
1 teaspoon Chai Latte Powder
pinch of sea salt
155 g (5 oz) cold butter, cut into cubes
2 teaspoons vanilla extract
2 – 3 tablespoons water to mix
PREHEAT your oven to 160°C (320°F) fan forced.
COMBINE oats, spelt, coconut sugar, baking powder, cinnamon, ginger and salt into a food processor until mixed through and the oats have turned into a flour.
ADD butter and process again until crumbly.
SPOON crumbly dough into a large bowl and add vanilla and a tablespoon or two of water, then mix into a gorgeous dough.
ROLL dough out onto a lightly floured surface or between 2 sheets of baking paper.
CUT into circles with a cookie cutter and place onto a baking tray.
GLAZE with egg wash or a little cream before baking which will create a glaze.
BAKE for 25 - 30 minutes then remove from the oven and cool.
GARNISH with melted dark chocolate and freeze dried raspberries if you can get them.
ALLOW the chocolate to set then serve and enjoy.
MAKES 20 cookies.
Notes and Inspiration
Replace freeze dried rapberries with flaked roasted almonds or hazelnuts.