A few days ago, my mom & dad came to visit me. We all drank coffee together. She presented me with her home-made wholesome cookies. They were superb. They are softer cookies filled with great tasty ingredients like unsweetened dark chocolate, unsweetened dried cranberries & flax seeds. She even made them with wholemeal spelt flour! They also make a great breakfast & are filling! Yummmm! They are a great food gift too, I agreed here! Check it out:
Recipe: For about 20 larger cookies!
150 gr organic butter, on room temperature
150 gr coconut sugar
2 organic eggs
225 gr organic wholemeal spelt flour
1 teaspoon fresh yeast
a bit of lukewarm water to dissolve your yeast in, not too much!
1/4 teaspoon baking soda
a pinch of sea salt
100 gr dark chocolate, at least 72% cacao, cut up roughly
100 gr of dried unsweetened cranberries
80 gr broken flaxseed
1. Take your food processor & add S-blade. Add cranberries & chocolate. Pulse until they form smaller pieces, or pulse them just to the size that you want them to be. You also can do this by hand, cutting with a knife,…it is up to you!
2. Take a larger bowl & add butter, sugar & salt. Cream it all together. Mix the eggs through it. Add flour, dissolved yeast, baking soda & chocolate pieces & mix for about 2 minutes, until fully incorporated. With the help of a spoon, stir the cranberry pieces & flax seeds through the dough. You can also do this in your Kenwood bowl with your kitchen robot! It makes my life easy! Roll this dough out into a larger sausage shape with a thickness of about 4 cm. Place cling film over it & place in the fridge, to stiff up a bit, for at least 2 hours!
3. Take 2 baking trays out of your oven & place a Silpat over it. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature! Place the baking trays with the Silpats on it , close to you. Take your stiffened up dough out of the fridge & remove the cling film. On a lightly floured kitchen counter, with the same spelt flour, of course, cut up the dough into larger or smaller cookie shapes, just the way you like them. My mom made them larger, see picture above. She flattened them a bit & placed them well spaced apart on the Silpat. Do the same with the remaining dough. Bake them for about 12 minutes & let them on the Silpat for about 10 minutes. This will give a lovely shine on the bottom of your cookies. After that, transfer them to a wire rack to cool down completely! If you have leftovers, place them in a lined cookie box! They are excellent with fresh cup of coffee! You don’t taste the yeast at all!
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