Recipe
THUNDER COOKIES BY SOFIE DUMONT
During the weekend, Sofie Dumont often makes cut-out biscuits with spelt flour and coconut blossom sugar. Biotona Red Beet Concentrate and Premium Matcha add some funky colours!
You can also find her recipe here.
| Ingredients | |
|---|---|
| Cookies: | |
| Soft butter | 120 g |
| Milk | 60 ml |
| Maple syrup | 120 ml |
| Vanilla stick | 1 |
| Pinch of salt | |
| Baking powder | 1 ½ tespoon |
| Spelt flour | 340 g |
| Coconut blossom sugar | 100 g |
| Green glaze: | |
| Icing sugar | 2 tablespoons |
| Biotona Matcha powder | 1 teaspoon |
| Lemon juice | |
| Red glaze: | |
| Icing sugar | 2 tablespoons |
|
Biotona Red Beet- Juice Concentrate |
1 tablespoon |
| White glaze: | |
| Icing sugar | 2 tablespoons |
| Lemon juice | |
- Cookies:
Mix together the butter, milk, maple syrup, salt and the pith scraped from the vanilla stick. Sift the baking powder and add it to the mix. Beat thoroughly (it doesn't matter if the mixture begins to curdle a little).
Sift in the spelt flour and work the mixture until you have a homogeneous ball of dough. Place the ball on some plastic foil, press it flat and wrap it in the foil. Allow the dough to firm up in the fridge for at least two hours. - Decoration:
Green glaze: Mix together the icing sugar and the matcha. Add the lemon juice and stir until you have a nice, smooth consistency.
Red glaze: Mix together the icing sugar and the red beet juice and stir until you have a nice, smooth consistency.
White glaze: Mix together the icing sugar and the lemon juice and stir until you have a nice, smooth consistency. - Take the dough out of the fridge. Sprinkle it with some flour and press it flat between two sheets of baking paper. Roll out the dough using some extra flour on both sides, so that the dough doesn't stick. Use cutter shapes to cut out your biscuits. Place them on an oven tray covered with a sheet of baking paper. Bake for 8 minutes at 180°. Remove from the oven and allow to cool.
- Put the three glazes in separate piping bags, first cutting off a little corner (but not too much). Let your creativity run wild as you decorate the cookies with the different glazes.
- TIP: If you want to make lactose-free cookies, you can replace the butter with 120 ml of coconut oil and use non-dairy (vegetal) milk.
- Do you like cinnamon? Add one 1 tsp. of cinnamon to the dough mixture.
