Ingredients:
150 grams of butter,
100 grams of sugar,
2 eggs,
1 gram of vanilla of 1 tablespoon of cinnamon,
0.5 tablespoon of salt,
400 - 450 grams of spelt flour
Cooking:
Grind butter with sugar with a food processor or by hands, and carrying on with mixing, add 2 eggs one at a time.
Mix the dry ingredients separately. Those are flour, salt and vanilla (or cinnamon) and add to the oily mixture. Knead dough.
Wrap it in a bag and leave it for 10-15 minutes in the refrigerator to cool down.
Lightly sprinkle the dough with flour and roll it out on a table or special mat, in a layer thickness of 5-7 mm. If there is a patterned rolling pin, apply the pattern, cut out forms and put it in a well-heated oven to bake for 5-7 minutes.
Help yourself!
Rolling out and applying patterns:
You should roll out the dough in a way so that it would be of the same thickness, then the cookies are evenly baked, do not burn at their edges and will be of smooth, beautiful colour.
When rolling, you should avoid sticking of the layer to the table surface. To achieve this sprinkle the dough with flour, roll a little, turn and repeat - a little flour, rolling, turning. This is necessary to easily be able to shift the half-ready cookies on a baking sheet. This is necessary to move them on a baking sheet easily.
As soon as the layer becomes about 5-7 mm thick, you can texture it.
Sprinkle the rolled layer with flour for just a little bit before applying the pattern and evenly distribute the flour across the entire surface, so that there would be no “wet” places.
The rolling pin should also be dry.
When rolling, press it harder so that the pattern is well imprinted on the dough. If you press weakly, then the picture will be poorly visible.
If the dough got eventually stuck to the surface, remove with your hands what you can, the rest clean with a dry brush. After that, you can continue the process of rolling.
Cut out the future cookies with bakewares and gently transfer them to a baking sheet using a knife or spatula.
Help yourself!
