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Sea Spaghetti Cookies with Honey, Lemon, Almond and White Chocolate


Makes 16-30 cookies, depending on the size you choose.

Ingredients

  • 8-10g rehydrated sea spaghetti (for about 10 minutes in enough warm water to cover it)
  • 55g butter
  • 2 large tablespoons of runny honey
  • 2 tablespoons of pear concentrate
  • 1 teaspoon vanilla extract
  • juice of 1 lemon
  • 1 egg, beaten
  • 106 spelt flour
  • 160g ground almonds
  • 1 teaspooon baking powder
  • 125g white chocolate, roughly chopped
  • 85g flaked almonds

Method

  1. Prepare the sea spaghetti – place in a small saucepan with a little of the soaking water, cover and simmer for 10 minutes or until soft.
  2. Remove and chop finely. Put into a mixing bowl (reserving the soaking water) and use the saucepan to melt the butter.
  3. Preheat oven to 180C. Grease baking trays.
  4. Add honey, pear, vanilla extract and lemon juice to the spaghetti. Mix well. Add melted butter and egg.
  5. Mix flour, ground almonds and baking powder together in another bowl and fold into the sea spaghetti mixture. Add a little of the reserved soaking water if the dough is too stiff
  6. Stir in the white chocolate and flaked almonds. Dollop spoons of the mixture onto a baking tray and bake for 10 minutes. If you are opting for larger cookies, it may need a bit longer. Allow to cool on the baking tray.

Tip: If you find the lemon flavour too strong use the 60ml of the soaking water instead of lemon juice.

 

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