Spelt Sheep Cookies
Spelt sheep cookies offer the whole family a fat‑healthy and low‑sugar treat for an Easter afternoon coffee.
Ingredients
- 0.5 Organic lemon
- 150 g spelt whole‑grain flour
- 75 g yogurt butter (room temperature)
- 20 g raw cane sugar (1 Tbsp)
- 100 ml sour cream
- a pinch of salt
- 50 g powdered sugar made from raw cane sugar
- 30 g coconut flakes (3 heaped Tbsp)
Instructions
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1.
Wash half a lemon hot and pat dry. Grate about 1 tsp of zest finely and squeeze out the juice.
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2.
Add flour, butter, sugar, sour cream, lemon zest and a pinch of salt to a mixing bowl. Mix with dough hooks of an electric mixer until smooth. Cover and chill for at least 1 hour.
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3.
Roll the dough thin (3 mm) on a floured work surface and cut out sheep‑shaped cookies (about 6–7 cm long) with a cookie cutter.
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4.
Line two baking trays with parchment paper and place the cookies with space between them. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the middle rack for about 15 minutes. Cool on a wire rack for ~20 minutes.
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5.
Whisk powdered sugar and enough lemon juice in a small bowl to make a semi‑fluid glaze. Spread coconut flakes on a flat plate.
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6.
Brush cooled spelt sheep cookies with the lemon glaze, then press into the coconut flakes. Let the glaze dry completely; this takes about 35–40 minutes.
