In between doing countless homework and studying for the final exams of the culinary school I am attending, I just had enough time to write this recipe for this week. It’s a bit unusual recipe, an experiment that I wanted to do for a long time. These whole wheat emmer flour cookies are kneaded with wine and coconut sugar. The recipes we have for cookies are never enough and you always want to try one more. That’s true for cookies and cakes, I think.
The cookies are vegan, since they do not contain butter or eggs, but wine and olive oil. You could use vegetable oil as well, sunflower oil for example.
- • 1 cup olive oil
- • 1 cup dry white wine
- • 1 heaped cup (150 g.) coconut sugar
- • zest of one orange (or lemon)
- • 4 - 4 ½ cups (approximately) of whole wheat emmer flour
- • 1 tablespoon baking soda
- • 2 teaspoons baking powder
- In the bowl of a food processor, add the olive oil, wine, sugar and zest. Beat at medium-high speed for 2-3 minutes until the sugar melts.
- In a large bowl, combine the flour, the baking soda and baking powder. Start with 3 cups flour and gradually add the rest gradually, until you have a soft dough that does not stick.
- Let the dough rest for 10 minutes and using cookie cutters give them the shape of your choice
- Place cookies on baking tray lined with greaseproof paper and bake in a preheated oven at 150o C in air operation, for about 28-30 minutes.