Hello food lovers!
Christmas is almost here, and I bet you didn’t think to the christmas presents yet… haven’t you? And maybe you’re tired of the usual silly little gifts for your coworkers or the acquaintances – or even the friends, and you’d like to prepare something with your own hands… yes, well, that’s me actually.
But I figured something out, something that I will give to my colleagues on the last day of course and will make me look like I incredibly deserve a payrise 😉 Or maybe not, but still they’ll be glad.
I will give them a little bag full of cookies: not just simple cookies though but star-shaped-cinnamon-and-beer-flavoured spelt cookies, or, in italian, Biscotti di farro alla birra e cannella!
Here is what I’ll do.
Ingredients for a baking tray full of biscuits
150 gr. hulled wheat
50 gr. softened butter
100 gr. brown sugar
4 gr. of baking powder (for desserts)
35 gr. brown craft beer (a belgian one, for instance, or something similar)
a few pinches of cinnamon or a little piece of a cinnamon stick
a pinch of ginger mince
a tiny pinch of salt.
Sift the wheat together with the yeast and add the salt; in another bowl knead the butter with the sugar, then add the flour and keep kneading. You will have to obtain a well solid and smooth dough.
Now it’s time to add the spices (ginger and cinnamon) and the beer! Keep kneading and give the dough a ball shape.
Wrap it and leave it into the fridge for 2 hours (you might finish your brown craft beer in the meantime).
Now you can take the dough off the fridge and start rolling it out: it must not be too thin, otherwise it will burn!
Put your sweet stars on a baking tray – don’t forget to cover the tray with some wax paper before!
Knead the dough over and over while you still can make biscuits.
Pierce them with a toothpicker and put the tray in the fridge again, for twenty more minutes. Heat the oven up to 180° celsius.
Bake your biscuits for 15 minutes and wait they’re cold before
tasting th-ehrrrrr, before putting them in those nice little bags!
You may cover them with powdered sugar, but I rather suggest not to:
they’re wonderful just like that.