Author Notes
This recipe is a wonder to make, it is easy and a pleasure to work. The dough is smooth and the smell is just fantastic. While this recipe is wheat free, it is not gluten free. —Le Comptoir de Stéphanie
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Ingredients
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125 grams
kamut flour
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125 grams
rice flour
-
100 grams
butter
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75 grams
coconut sugar
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75 grams
brown sugar
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50 grams
honey
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50 grams
maple syrup
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1
egg (beaten)
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1/2 teaspoon
grounded cinnamon
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1/2 teaspoon
grounded ginger
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1/4 teaspoon
grounded cloves
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1/4 teaspoon
grounded nutmeg
Directions
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Pre-heat the oven at 180 degrees C (oven-fan)
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Sift the flours in a bowl and add in the spices.
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Add in all the other ingredient: butter, egg, coconut sugar, honey, maple syrup.
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Work all the ingredients together until you can from a ball with the dough.
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Let the dough rest in the fridge for about 20 minutes.
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Roll the dough until about 5 mm high and cut it with your favourite cookie cutter.
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bake the cookies for 12 to 15 minutes until golden brown.
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Let cool on a wire rack before savoring them.
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