Spiced Shortbread Cookies

Ingredients

• 2 tsp psyllium husk
• 200 g spelt flour type 630 from Donath (available at health food stores)
• 2 tsp cumin-coriander-mustard spice blend from Brecht (available at health food stores)
• 1 tsp cinnamon from Brecht (available at health food stores)
• 2 tsp baking powder from Natura (available at health food stores)
• a pinch of sea salt from Brecht (available at health food stores)
• 1 Organic lemon
• 1 tsp plus hibiscus powder
• 80 g coconut oil from Vitaquell (available at health food stores)
• 60 g maple syrup from Rapunzel (available at health food stores)
• 2 tbsp brown almond butter from Rapunzel (available at health food stores)
• 20 almonds from Lihn (available at health food stores)

Instructions

1. 1.

   In a small bowl mix psyllium husk with 5 tbsp cold water and let it swell for 10 minutes.

2. 2.

   Combine spelt flour, spice blend, cinnamon, baking powder, and salt in a large bowl. Rinse the lemon under hot water, dry it, grate the zest, and add the zest, hibiscus powder, coconut oil, maple syrup, almond butter, and swollen psyllium husk to form a smooth dough. Cover and chill for about 30 minutes.

3. 3.

   Dust a work surface with some spelt flour and roll out the dough to about 0.5 cm thickness. Cut cookies using cookie cutters or a glass, place them on a parchment-lined baking sheet with space between each. Place an almond on each cookie and press lightly.

4. 4.

   Bake the spiced cookies for about 12 minutes in a preheated oven at 200 °C (convection: 180 °C; gas: level 3). Let the cookies cool on a rack before enjoying.