Ingredients

The following ingredients have 6 Servings
  • 200 g organic spelt flour
  • 80 g brown sugar (or cane sugar)
  • 80 g unsalted butter, cubed
  • 1 large egg, organic, free-range
  • 1/2 tsp cinnamon
  • pinch of baking soda
  • apricot jam, for the filling
  • 80-100 g dark chocolate, melted, to dip one side of the cookies
  • chocolate spread, for the filling
  • icing (powdered sugar), for the topping

Instruction

  • In the bowl of a food processor, add the sugar and butter and evenly mix.
  • Add the egg and mix.
  • Whisk together the flour, cinnamon, baking soda. Add to the butter/sugar mixture and mix until it just comes together.
  • Place it on a work surface, shape it into a ball, then press it down to flatten. Wrap it in plastic and set it in the fridge to rest for two hours.
  • After that time, unwrap the dough, lightly flour both sides and roll it between two sheets of parchment paper to a thickness of half a cm and cut out as many shapes as you can with a round cutter (smooth or with scalloped edges) 2.5 inches diameter, re-rolling the pastry leftovers to make more. Cut half of them in the middle with a smaller round cutter (1-inch) to make the upper circle.
  •  Once the shapes are cut, with the help of an offset spatula, lift the shapes onto a parchment-lined baking sheet and set in the fridge to chill for 15-20 minutes.
  • Preheat the oven to 350° F (180° C). Adjust the rack to the center position.
  • Bake one baking sheet at a time until the cookies turn a light golden color at the edges, about 8-10 minutes (watch them carefully).
  • Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.