Buy all ingredients right below the recipe
INGREDIENTS
- 100 g wholemeal spelt plain flour + 20 g for dusting
- 100 g oat flour (finely ground oat flakes)
- 20 g ground blanched almonds
- 100 g coconut oil, liquid
- 80 g date syrup
- 50 g strawberry jam
INSTRUCTIONS
- 1In a large bowl, combine both flours and almonds and mix. Then add the oil and syrup and work everything into a dough. Wrap the finished dough in cling film and let it rest in the refrigerator for 1 day.
- 2Take out the rested dough and leave it on the counter for approximately 2 hours to soften. Meanwhile, prepare a baking sheet and line it with baking paper.
- 3Flour your work surface and roll out the dough with a rolling pin to a thickness of approximately 3 mm. Then preheat the oven to 170 °C and start cutting out shapes from the dough with cookie cutters as desired. Arrange the cut-out cookies on the prepared baking sheet and bake in the preheated oven for 8-10 minutes at 165-170 °C.
- 4After baking, let the cookies cool (approx. 45 minutes) and stick them together with jam. Cookies prepared this way will last up to 3 weeks in a cool environment (in the refrigerator or by the window in winter).
Tip
You can also substitute the jam with fruit spread (povidla).
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The author of the photograph is Marie Bartošová.