Spelt Cookies
Spelt Cookies - Delicate lemon cookie in a fun shape!
Healthy, because
Even smarter
Nutritional values
The Easter pastry is low in sugar, fat and cholesterol. The low cholesterol content even benefits those who have problems with high blood fat levels. Wholemeal flour and coconut flakes provide a lot of fibre and thus additionally support the blood fat values.
The spelt lambs taste best fresh! So it's a good thing that the "coconut wool" softens a little over time - another argument for immediate enjoyment.
(Percentage of daily recommendation)
| Calorie | 105 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.3 mg | (0 %) | ||
| Potassium | 62 mg | (2 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- ½ lemon
- 5 ozs Spelt flour (plus more for dusting)
- 3 ozs Cultured butter (room temperature)
- 1 Tbsp Raw cane sugar (about 20 grams)
- ½ cup Sour cream
- 1 pinch salt
- 2 ozs powdered sugar
- 3 heaping Tbsps Coconut flakes (about 30 grams)
Kitchen utensils
Preparation steps
Rinse lemon in hot water and wipe dry. Finely grate about 1 teaspoon of zest and juice the lemon.
Combine the flour, butter, sugar, sour cream, lemon zest and a pinch of salt in a bowl. Beat with a hand mixer until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
Place the dough on a floured work surface and roll out to about 3 mm (approximately 1/8 inch) thick. With a cookie cutter (6-7 cm) (approximately 2-3 inches), cut out sheep shapes.
Line 2 baking sheets with parchment paper and place the sheep cutouts on the sheets, at least 1 inch apart. Bake on the middle rack in a preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 15 minutes. Then let cool on a wire rack for about 20 minutes.
Combine powdered sugar and lemon juice in a small bowl. Stir until the icing is smooth. Place coconut flakes on a plate.
Brush cooled cookies with lemon icing and gently press into the coconut flakes. Allow to dry completely, 35-40 minutes before serving.
