Baker/Owner Tom Janzen,
Bread & Circuses Bakery
A crumbly, meringue-like crunch is the first note with chewy bits of dried fruit mingling with base notes of nutty flax.
Ingredients
1 cup butter
1 cup brown sugar, packed
1 cup granulated sugar
2 1/2 cups light spelt flour
2 tsp baking soda
1/2 tsp salt
2 eggs, slightly beaten
2 tsp vanilla
1 cup ground flax
1 1/2 cups quick rolled oats
1 1/2 cups dried cranberries
1/2 cup whole flax
Method
- Preheat oven to 350˚F.
- In a large bowl, cream butter and sugars with a hand mixer on high until smooth.
- In a medium bowl, sift together flour, baking soda and spelt flour. Add to butter mixture.
- Add eggs, vanilla and ground flax. Stir until combined.
- Fold in oats, cranberries and flax.
- Drop by spoonfuls onto a greased cookie sheet. Flatten with a fork.
- Bake for 12-15 min.
Yields 4 dozen cookies