Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
These crisp, eye-catching, cookies are bursting with flavour and a real treat for matcha lovers.
Preliminary time: approx. 30 minutes cooling time
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 12 minutes
makes approx. 20
125 butter, in pieces, soft
60 g sugar
50 g raw sugar
a pinch of salt
1 egg
2 tbsp plain buttermilk or kefir
1 tsp vanilla paste or extract
220 g PureSpelt half-white or white flour
2-3 tbsp matcha powder
1 tsp baking soda
100 g white chocolate chips or chunks
a few chocolate chips or macademia nuts to garnish
Dough: Cream the butter, then add the sugar, raw sugar, salt and egg, and beat until the mixture is pale. Stir in the buttermilk and vanilla. Mix the dry ingredients together and briefly mix them into the butter mixture. Cover and chill for 30–40 minutes.
Forming: Roll the dough into balls around 5 cm (2-inches) in diameter, and place them on parchment-lined baking sheets, leaving plenty of space between them. Garnish with the chocolate chips and macadamia nuts.
Baking: Bake the biscuits for 10–12 minutes in the centre of an oven preheated to 180 °C (convention) or 160 °C (convection). Remove from oven, let cool briefly, then let cool completely on a cooling rack.
The cookies keep for 1–2 weeks when stored in a cool, dry place.
Add matcha powder to taste.
Store matcha cookies in a dark place; if exposed to light, they will lose their intense green colour.
The cookies can be frozen for 2–3 months; take them out in portions and leave them to thaw briefly on a cooling rack.
IG Dinkel, Judith Gmür-Stalder
