Stamped cookies with rye

It started. The christmas cookie baking began. I’m not sure how this goes together with not getting out of shape over Christmas, but whatever, cookies are just too nice not to bake.Because I always try to pretend that baked goods aren’t that unhealthy, I never use as much sugar as the recipe says and I experiment with different kinds of flour. For this recipe I replaced 1/3 of the spelt flour with rye shred and also used it to roll out the dough. The great side-effect of the dough apart from being more healthy is, that the rye makes it very crispy.

You need:

  • 200g soft margarine
  • 90g sugar
  • 2 tbsp sugar beet syrup
  • 300g flour (2/3 white flour, 1/3 rye shred)
  • some salt 
  • 1 Aniseed, ground cloves, vanilla, cinnamon
  • cookie stamp or nice patterned bottom of a glass
  • glass to cut out
  • some flour for rolling the dough and the stamp
1.  Mix the sugar, the syrup and the margarine to a foamy mixture
2. Mix the flour, the salt and the spices
3. Mix dry and wet mixtures and knead to a decent dough, let it rest in the fridge for about an      hour


4. Put flour on your countertop and roll the dough out, make sure to use enough flour if the dough is too sticky. Also here comes the part, where the rye comes to action.

Stempelkeks-35. Now comes the fun part. Flour your stamp and press it with one move in the dough, be very careful when you loosen the stamp, if you are to strong, the dough will stick to it.

Stempelkeks-26. After stamping the dough, cut it out with a cookie cutter or a glass.
Stempelkeks-4 7. Let it bake in the preheated oven at 175°C for 10-15 Minutes and let the cookies cool afterwards.

Stempelkeks-5Now enjoy your crispy, spicy and kind of healthy cookies.


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