- 4 full tablespoons coconut sugar
- 70 g butter
- 1 dl water
- 250 g soft spelt flour + 20 for sprinkling
- pinch of sea salt
- pinch of baking soda
- 1 egg
Melt coconut sugar in a saucepan on moderate temperature. When it starts to melt add butter and water. Leave all ingredients to dissolve and caramelized parts of the sugar. Wait until this wonderful caramel is cooled at room temperature and then cool it in the freezer for a short time, to start ice, but that it can be taken with the spoon, like a shake. Then take the flour and pour it on working surface, add salt and baking soda. Make an empty circle in the middle.
Now carefully pour the caramel, and then the egg. Carefully and gradually shape the ball so that the caramel does not escape. Wrap it into transparent foil, leave in the fridge for 15 minutes, then place on floured working surface. Stretch it using rolling pin to be 5 millimeters thick. Arrange cookie cutters on the dough. Remove the mixture that remained between the molds and repeat the procedure until you use all the dough. Arrange cookies on baking tray covered with baking paper, leave them to rest for 10 minutes. Bake them maximum 15 minutes on 200°C.