Mix for Crunchy Spelt Cookies
The FunCakes Mix for Crunchy Spelt Cookies is a delicious mix that is richly filled with sunflower and pumpkin seeds. With the mix you can make robust spelt cookies, but you can also use it for pie crusts. Before you know it you’ll make them every week, because they are addictively delicious!
Mix for Crunchy Spelt Cookies
Spelt flour (25%), whole grain spelt flour (25%), sugar, spelt flakes (10%), pumpkin seeds, caramelised sugar, sunflower seeds, dextrose, honey powder, raising agent: E500, E450, salt, flavouring.
For allergens, see ingredients in bold.
May contain traces of: egg, soy, milk, lupin.
Store in a cool, dark place.
Nutritional values per 100 g
| Energy | 1567 kJ / 374 kcal |
| Fat | 5,3 g |
| of which saturated | 0,7 g |
| Carbohydrate | 70,4 g |
| of which sugar | 28,4 g |
| Protein | 9,1 g |
| Salt | 1,0 g |
- 500 g (F11145)
For these cookies, use 500 g mix, ½ egg (25 g), 150 g butter and 15 ml water.
Ingredients need to be at room temperature.
Put the mix, eggs, butter and water in a bowl.
Mix on low speed for 5 minutes until you have a smooth batter.
Roll the dough into a 6 cm diameter bar and wrap in plastic wrap.
Let the dough set in the refrigerator for 1 hour.
Preheat the oven to 175°C (convection oven 160°C).
Cut the cookies 2 cm wide.
Place the cookies on a baking sheet lined with parchment paper 5 cm apart.
Bake the cookies in the middle of the oven for 18-20 minutes. Take the cookies out of the oven and let them cool down.
