Ingredients
- 200 g spelt flour
- 150 g soft butter
- 100 g birch sugar
- 1 egg
- 100 g ground nuts
- 1 untreated organic orange
- 1 tsp baking powder
- 2 tsp cinnamon
- A pinch of salt
- 3–4 small sprigs of rosemary
Preparation
- First, beat the room-temperature butter with the birch sugar, the egg, and a pinch of salt until fluffy.
- Wash the orange, grate the zest, then cut the orange in half and squeeze out the juice by hand. Add the juice and zest to the butter mixture.
- Mix the flour, baking powder, cinnamon, and ground nuts together.
- Finely chop the rosemary needles and add half of them to the flour mixture. Combine everything with the butter mixture and place the finished dough in the refrigerator for one hour.
- Then form small balls, place them on a baking tray, and sprinkle with the remaining rosemary needles. Bake the rosemary cookies at 180 °C for 10–12 minutes, until they are lightly golden brown.
- Remove from the oven, let them cool, and enjoy.
