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, spiced cookies are a decorative addition to any festive meal, and they keep well (provided no one gobbles them up!)
Preliminary time: approx. 2 hours chilling time
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 12 minutes
125 g butter, in pieces, soft
70 g icing sugar
pinch of salt
1/2 tbsp cinnamon
1 egg white
225 g PureSpelt half-white flour
1 tbsp cornstarch
1 egg yolk
1 tbsp milk
cinnamon sugar
some pearl sugar, if desired
Dough: Cream the butter until fluffy. Add the icing sugar, salt, cinnamon, and egg whites, then continue mixing until it turns pale. Add the flour and cornstarch, briefly combining to form a dough, (do not knead). Cover and refrigerate 30-60 minutes.
Forming: Roll the dough to approx. 4 mm, then chill 30-60 minutes. Cut out bell shapes and place on the parchment-lined baking sheets. Chill again briefly.
Glaze: Mix the egg yolk and milk and brush the cookies, then sprinkle with cinnamon sugar and pearl sugar, if desired.
Baking: Bake the cookies for 12-15 minutes in the middle of an oven preheated to 200°C convention (180°C convection). Remove let cool on cooling rack.
Store the cookies in a cool, dry place. They keep for 2-3 weeks.
IG Dinkel, Judith Gmür-Stalder
