Wholemeal Breakfast Cookie

Wholemeal Breakfast Cookie

Wholemeal Breakfast Cookie

Course: Breakfast, Snack

A wholegrain cookie to start your day – or end a meal.
Copyright Timber Baking 2019 – Christy Timon & Abe Faber.

Ingredients

500.0 g Maine Grains Spelt Flour
10.0 g Bran Flakes
10.0 g Toasted Wheat Germ
2.5 g Baking Powder
2,5 g Baking Soda
4.8 g Salt
213.0 g Natural Cane Sugar
230.0 g Butter, unsalted & cold
50.0 g Eggs
75.0 g Water, cold
2.5 g Vanilla Extract
Yields 48 – 2 1/4″ round cookies, 1/4″ thick

Directions

Combine all dry ingredients in a mixing bowl. Cut in the cold butter into 1/2 peas size pieces. Stream in egg, mixed with vanilla and water.Mix until a smooth dough is formed. Shape a flat square, wrap and chill.
On a floured board roll to desired thickness. Cut cookies and make with the back of fork tines if desired.
Bake on a parchment lined, or lightly greased cookie tray, bake at 300, 25-30 minutes – till lightly browned.
Cool on a rack. cookies will be crisp when cool.
Enjoy!

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Recipe Tags: cookies, spelt recipes

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