How about making some mini cookies for Easter? I can assure you one leads to the other.. perfect for a tea time, a sweet snack or just because you feel like indulging in something sweet and delicious, without feeling guilty…
I modified a recipe by Marco Bianchi, a Science Writer of the Fondazione Umberto Veronesi, writer of many books about good nutrition and healthy diet.
250 g spelt flour
80 g coconut sugar
60 g cold water
60 g rice oil
1/2 baking soda
Organic lemon zest
pinch of salt
First dissolve sugar into water into a bowl, add rice oil and mix well. Pour in the spelt flower, salt, baking powder and lemon zest. Mix all the ingredients until a smooth dough forms. Leave the dough to rest in the fridge for one hour.
Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm. Cut out shapes.
Bake cookies for 10-12 minutes, or until light golden-brown and crisp.