- 20 grams of Douglas fir needles
- 180 grams of cane sugar
- 50 ml of full fat milk
- 170 grams of butter
- 370 grams of emmer wheat flour or spelt
- 2 grams of salt
- 5 grams of baking powder
- 20 grams of vanilla sugar
- 1 egg
- 200 grams of Oialla 72%
These delicious cookies get a touch of Christmas from spruce needles and vanilla sugar. Dip them in Oialla chocolate and you’ll have a holiday treat the whole family can enjoy.
Rinse and dry the spruce needles. Blend the needles with sugar until finely grained. Mix the spruce sugar with all other ingredients to dough with a hand mixer.
Let the dough rest in the fridge for an hour. Roll out the cold dough and cut it in 3×6 cm pieces. Bake at 170° (150° for convection ovens) until golden. Let the cookies cool.
Dip one corner of the cookies in melted chocolate.Enjoy your crispy Christmas cookies