Summary

Ingredients

• 200 g wholemeal spelled flour
• 125 g butter or mararine, soft
• 15 g vanilla puddin powder
• 50 g coconut blossom syrup (or equivalent amount another sweetener)
• 1 tablespoon puree (date butter)
• 0.5 ½ lemon (s), the zest it
• 1 pinch (s) salt (a small )
• some cinnamon, about 1/2 teaspoon - at your own discretion

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Instructions

1. First mix the flour with the vanilla powder and cinnamon and set aside.
2. Mix the soft butter or margarine with the coconut blossom syrup and date butter until a homogeneous mixture is formed.
3. Note: I usually make my date butter myself. I just take some pitted dates and puree them very finely with a hand blender, then I put the mixture in a lockable box and use it continuously to sweeten dishes.
4. Then add the lemon zest and a small pinch of salt and stir. For the lemon zest, it is recommended to use an untreated (organic) lemon, as it contains fewer or no harmful substances. Wash well, dry and rasp off the yellow part of half a lemon with a fine grater (attention - the white part of the lemon peel is a bit bitter, so really only use the yellow part for the dough!). Now stir the flour, vanilla powder and cinnamon mixture into the mixture and place in the refrigerator overnight.
5. Roll out the dough the next morning (approx. 4 - 5 mm thick). Cut out as desired and place on a prepared tray.
6. Bake in a preheated oven (180 degrees with top / bottom heat) for about 8-10 minutes.
7. Additional information and tips: The cookie dough becomes relatively hard in the refrigerator, but it can be rolled out and processed further after a few simple steps.
8. If you put a cling film under and over the dough and roll it out, then it can be processed and handled very well.
9. The information is sufficient for about 1 sheet (approx. 30 pieces)
10. Have fun preparing and decorating or designing the biscuits according to your mood!
11. Incidentally, in the cold season this is a perfect morning activity for young and old.