This recipe was contributed by https://www.instagram.com/the.sensitive.foodie/ Karen is a retired nurse who creates plant based meals for a healthy, active lifestyle.
Prep time – 20 minutes | Cooking time – 38 minutes
½ tablespoon ground flaxseed
1 tablespoon water
60g Pure Hazelnut Butter
50g coconut sugar or molasses
2 tablespoons maple syrup
175g spelt flour or gluten free flour mix**
¼ teaspoon salt
1 teaspoon cinnamon powder
1 teaspoon ground ginger
Pinch each of nutmeg and cloves
3 ½ tablespoons hazelnut milk or dairy free milk of choice
20g Kape maple and sea salt activated nuts (optional)
Icing sugar to dust
- Mix the ground flaxseed and water together in a small bowl and put to one side to thicken.
- Add the hazelnut butter, sugar and maple syrup to a bowl and mix well to combine.
- In another bowl, weigh out the flour and add the salt and spices. Mix well to combine.
- Tip the flour into the hazelnut mix and stir well. It will form a very dry mix. Add the hazelnut milk or other dairy free milk and bring together into a soft dough. If the mix is too dry still, add a little more milk but with extreme caution as you don’t want it wet and sticky.
- Knead a few times in the bowl then pop it in the fridge for 20-30 minutes.
- Pre-heat the oven to 180ºC/350ºF/Gas 4. Line a large baking tray with non-stick baking paper.
- Sprinkle a little flour over the worktop and roll out the dough with a rolling pin until it’s 1.5-2cm thick. Grab a 6cm round cookie cutter and cut out as many rounds as you can. Transfer each one to the prepared tray. Bring the remaining dough back together into a ball, knead a little then roll out again and cut out more cookies. Repeat until all the dough is used up.
- Sprinkle the chopped nuts over each cookie (or half the cookies) and lightly press into the dough. You can leave half plain and decorate with icing if you choose.
- Place the baking tray in the oven and bake for 8 minutes. Carefully turn the cookies over and bake for another 3 minutes.
- Remove the cookies from the oven and transfer to a cooling rack. Once cooled, sprinkle with icing sugar or decorate the plain ones with a simple icing.
- Keep in an air-tight container for up to 4 days.
** make sure the gluten free flour mix contains xanthan gum. If not, add ¼ teaspoon to the flour.