Easter Cookies

Ingredients

• 400 g spelt flour
• 125 g whole cane sugar
• 1 packet vanilla sugar
• 250 g butter
• 2 egg yolks
• 1 egg
• 50 g Raisins
• 50 g dried apricots
• spelt flour (for working)
• packet of vanilla sugar (for turning)

Instructions

1. 1.

   Knead the spelt flour with whole cane sugar, vanilla sugar, butter, egg and egg yolks into a smooth dough. If the dough is too crumbly, add a little ice‑cold water. Finely chop the apricots and mix them with the raisins into the dough. Wrap in cling film and chill for at least 1 hour.

2. 2.

   Preheat the oven to 180 °C (fan 160 °C; gas: level 2–3).

3. 3.

   Roll out the dough on a floured surface to a thickness of 2–3 mm and cut out cookies in desired shapes. Place on a baking sheet lined with parchment paper and bake for 12–15 minutes until golden brown. Remove the Easter cookies, wait briefly, toss them in vanilla sugar and let cool.