Irregular & tasty


2 cup spelt flour 1 cup whole wheat flour 1 cup buckwheat flour 2/3 cup muscovado sugar 3 eggs 1/4 cup vegetable oil 2 tbsp olive oil 2 tsp baking soda 1 tsp vanilla extract Zest & juice of half a lemon A pinch of salt A jar of Jam of choice 1/2 cup Almonds



Preheat the oven to 350F/180C. Then, just combine all ingredients in a food processor until you obtain a smooth dough! Or mix in a bowl with a spatula. Divide the dough in 3 parts and, using some parchment paper, roll it into a long, rectangular shape.

Fill with the jam (but do not overfill, or they will break in the oven!) and fold over.

Sprinkle som sugar on top. Bake for 20-25 minutes, until golden brown. Let them cool completely.

Once cool, cut diagonally into 1 inch pieces. Let them sit on the baking tray for an hour or so, until dry. These cookies tend to crumble easily, so the longer they sit the easier they will be to handle.


A recipe by Valentina Solfrini


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